Shortcut Chicken Cassoulet Recipe

Ingredients <br>- 4 (4 ounce) boned, skinned chicken thighs <br>- 8 ounces turkey kielbasa (Polish) sausages <br>- 1 ounce French bread <br>- 1 teaspoon olive oil <br>- 1 (8 ounce) onion, peeled and chopped <br>- 2 carrots, peeled and chopped <br>- 2/3 cup fat-skimmed chicken broth <br>- 2 teaspoons fresh thyme leaves <br>- 1 dried bay leaf <br>- 2 (15 ounce) cans cannellini (white) beans, rinsed and drained <br>- 1 tablespoon chopped parsley <br>- Salt <br><p></p>Directions <br>step 1: Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices. <br>step 2: Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl. <br>step 3: Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes. <br>step 4: Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes. <br>step 5: Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste. <br>

Ingredients
- 4 (4 ounce) boned, skinned chicken thighs
- 8 ounces turkey kielbasa (Polish) sausages
- 1 ounce French bread
- 1 teaspoon olive oil
- 1 (8 ounce) onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2/3 cup fat-skimmed chicken broth
- 2 teaspoons fresh thyme leaves
- 1 dried bay leaf
- 2 (15 ounce) cans cannellini (white) beans, rinsed and drained
- 1 tablespoon chopped parsley
- Salt

Directions
step 1: Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.
step 2: Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.
step 3: Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.
step 4: Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.
step 5: Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

Mastodon Share