Quick Chicken Cassoulet
"Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks...."
INGREDIENTS
•
2 thick-cut slices of smoked bacon, roughly chopped
•
1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks
•
1 teaspoon olive oil
•
1 large Vidalia onion, chopped
•
1 carrot, chopped
•
1 celery stick, chopped
•
4 garlic cloves, chopped
•
1/2 teaspoon dried thyme
•
1/8 teaspoon cayenne pepper
•
1 cup dry white wine
•
1/2 cup low-sodium chicken broth
•
One 14.5-ounce can diced tomatoes
•
Two 15-ounce cans Great Northern white beans
•
2 bay leaves
•
12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces
•
1/2 cup fresh breadcrumbs
•
1/4 cup grated Parmesan
•
2 tablespoons chopped parsley
ADVERTISEMENT