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Cassoulet for Today

Cassoulet is traditionally cooked for hours, but this version of the rustic French classic offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida
  • Total Time
    Prep: 45 min. Bake: 50 min.
  • Makes
    6 servings

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 3 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 bay leaf
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1/4 pound smoked turkey kielbasa, chopped
  • 3 bacon strips, cooked and crumbled
  • TOPPING:
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced

Directions

  • Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.
  • In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.
  • Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
  • Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
Health Tip: Adding pulses such as cannellini beans to a meat-based main dish bumps up the fiber and protein without adding saturated fat.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 serving: 394 calories, 14g fat (4g saturated fat), 91mg cholesterol, 736mg sodium, 29g carbohydrate (4g sugars, 8g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

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