A recipe worth trying...
Cassoulet –Style Chicken Thighs
2 15-ounce cans white beans, rinsed
¾ cup fresh whole-wheat breadcrumbs
2 Tablespoons extra-olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1 large onion, chopped
6 cloves garlic, roughly chopped
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon freshly grounded pepper
½ cup dry white wine
½ cup reduced-sodium chicken broth
½ cup water
½ pound low-fat turkey kielbasa, sliced into ½ inch pieces
2 tablespoons finely chopped parsley
Put ½ cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.
Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with toasted breadcrumbs and parsley. Makes 6 servings.
2 15-ounce cans white beans, rinsed
¾ cup fresh whole-wheat breadcrumbs
2 Tablespoons extra-olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1 large onion, chopped
6 cloves garlic, roughly chopped
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon freshly grounded pepper
½ cup dry white wine
½ cup reduced-sodium chicken broth
½ cup water
½ pound low-fat turkey kielbasa, sliced into ½ inch pieces
2 tablespoons finely chopped parsley
Put ½ cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.
Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with toasted breadcrumbs and parsley. Makes 6 servings.
posted by TLC @ 1/28/2006 12:20:00 PM
1 Comments:
It sounded good, until I got to the part that said, makes 6 servings. That's exactly the reason why I haven't cooked in weeks. I'm tired of cooking something and then having to eat it for 3-4 days... I even bought a package of those frozen fish sticks yesterday.. Sad, huh?
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