Chicken Cassoulet

Here’s an easy meal I picked up at Even easy enough for a weeknight!

Chicken Cassoulet 

1 15-oz can white or navy beans, drained and rinsed
olive oil cooking spray
6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
1 small onion, chopped
2 cloves garlic, roughly chopped
1/2 t each fresh, chopped rosemary, sage, and thyme (can use 1/4 t each dried)
1/4 t freshly ground pepper
1/4 c dry white wine
1/4 c reduced-sodium chicken broth
1/4 water
1/2 c chopped tomato
1/4 cup Toasted Panko crumbs (see Note)

Heat a large skillet over medium heat. Spray well with cooking spray and add chicken. Cook, turning once, until browned on both sides, 2-3 min per side. Transfer to a plate and set aside.

In the same pan add the kielbasa and saute until browned, couple min. Transfer to the plate with the chicken.

Add onion and garlic to the pan. Cook, stirring, until softened, about 2-3 min. Add herbs and pepper. Cook, stirring, another 2 min. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 sec to 1 min. Add broth, water, kielbasa, beans, tomatoes, and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 mins. Serve topped with Toasted Panko crumbs.

Note: For the panko crumbs, just take some panko, toss with olive oil, and broil until toasted (about a minute).


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