Behind the Recipes
Easy Cassoulet-Style Casserole by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
2 cans white beans, rinsed
3/4 cup fresh whole-wheat breadcrumbs
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, cut into thirds
1 large onion, chopped
3 cloves garlic, roughly chopped
12 oz. mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
1/2 cup chicken broth
1/2 cup water
1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons chopped parsley
PREPARATION:
1. Preheat oven to 350 F.
2. Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
3. Toss breadcrumbs with 1 tbsp. oil in a small bowl. Heat a large Dutch oven or heavy bottomed pot over medium-high heat. Toast the bread crumbs until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
4. Heat the remaining 1 tbsp. oil in the Dutch oven over medium heat. Add chicken in a single layer and cook until browned, turning over after 2 minutes on each side. Transfer to a plate and set aside.
5. Add onion and garlic to the Dutch oven and cook until translucent. Add the thyme and pepper and cook until fragrant, then add the sliced mushrooms. Increase heat to high and add chicken broth, stirring with a wooden spoon to scrape up any browned bits, until reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, reserved beans and chicken then bring to a boil. Cover and bake for 20 minutes, or until well browned and chicken is cooked through. Top with the toasted breadcrumbs and parsley and serve.
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