Cassoulet for Today

Cassoulet for Today

from tasteofhome.com
1 servings

French cassoulet is traditionally cooked for hours. This version of the rustic dish offers the same homey taste in less time. It’s easy on the wallet too. —Virginia Anthony, Jacksonville, Florida

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 pork kielbasa, quartered
  • 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

  1. 1

    Preheat oven to 325°. Cook kielbasa in cast iron pan until meat is just starting to brown. Cook bacon & set aside to cool. Sprinkle chicken with salt and pepper then brown chicken on both sides. Remove from pan.

  2. 2

    In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Transfer to dutch oven. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.

  3. 3

    Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes longer.

  4. 4

    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.