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Shortcut Chicken Cassoulet

Source of Recipe


Sunset magazine, January 2002






List of Ingredients



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






Instructions



1. Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.
   
   
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.
   
   
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.
   
   
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.
   
   
5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.
   
   Makes 4 servings.