Chicken and Bean Cassoulet
Want winter comfort food? Try cassoulet! This recipe for slow-cooked French casserole replaces the traditional pork and duck ingredients with turkey kielbasa and chicken thighs.
Note: This meal is slightly high in sodium, so those on a low-sodium diet should adjust their meal plan accordingly.
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1 chicken thigh, 1/2 cup stew
Ingredients
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Nonstick cooking spray
- 1
- 1
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boneless, skinless chicken thighs (Cut into 8 large pieces if 8 pieces don’t equal 1 1/2 lb)
- 1 1/2 lbs
- 680 g
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black pepper
- 1/2 tsp
- 1/2 tsp
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turkey kielbasa (diced)
- 6 oz
- 170 g
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onion (diced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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carrot(s) (diced)
- 2
- 2
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salt
- 1/4 tsp
- 1/4 tsp
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tomato paste
- 1 tbsp
- 1 tbsp
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fresh thyme
- 2 sprig
- 2 sprig
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low sodium chicken broth
- 1 1/2 cup
- 1 1/2 cup
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cannellini beans (drained and rinsed)
- 1 (15-oz) can
- 1 (15-oz) can
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Directions
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Add cooking spray to a large sauté pan over high heat. Season the chicken on both sides with salt and pepper. Sear the chicken on both sides until golden brown, about 5 minutes, then remove from pan and set aside.
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Turn heat down to medium. Add kielbasa and sauté 3 minutes. Remove from pan and set aside.
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Add the onion, garlic and carrots. Sauté for 3-4 minutes, then add tomato paste, thyme and chicken broth. Scrape the brown bits from the bottom of the pan and bring to a boil. Reduce to a simmer, then add the chicken and sausage back to the pan with any accumulated juices. Cover and simmer for 8 minutes. Remove the lid and simmer 5 minutes. Remove the chicken and set aside.
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Add the beans. Turn heat to high. Simmer for 5 more minutes until liquid is slightly reduced. Remove thyme stems.
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To serve, place a chicken thigh in the bottom of bowl, and pour 1/2 cup of the stew over it.