Stovetop cassoulet
6
Points®
Total Time
58 min
Prep
17 min
Cook
41 min
Serves
8
Difficulty
Moderate
Although the classic French cassoulet typically bakes in the oven for hours on end, our delicious top-of-the-stove version can be ready in under an hour. Boneless skinless chicken thighs do best in casseroles that would otherwise dry out cubed chicken breast. This one-dish meal is ideal for having dinner guests with 8 hearty servings, and makes delicious leftovers that can be enjoyed for lunch or another dinner later in the week. Do not include the parsley, lemon and garlic blend in your leftovers, simply chop another small batch when you are ready to eat to maintain the fresh, bright topping. A simple arugula and sliced tomato salad with oil and vinegar makes an easy side dish.
Ingredients
Olive oil
2 tsp
Uncooked skinless boneless chicken thigh
1 pound(s), trimmed of all visible fat and cut into 2-inch pieces
Kielbasa
½ pound(s), reduced-fat, turkey variety, sliced
Garlic
3 clove(s), chopped
Uncooked leeks
1 medium, cleaned and chopped
Carrots
2 medium, chopped
Apple
1 medium, Granny Smith, peeled and chopped
Canned diced tomatoes
14½ oz
Reduced sodium chicken broth
2 cup(s)
White wine
¼ cup(s)
Canned cannellini beans
30 oz, rinsed and drained
Sugar
½ tsp
Ground allspice
⅛ tsp
Bay leaf
1 leaf/leaves
Fresh parsley
2 Tbsp, fresh, chopped
Lemon zest
3 tsp, grated