Uncooked boneless skinless chicken thigh(s)
1 pound(s), trimmed of all visible fat and cut into 2-inch pieces
½ pound(s), reduced-fat, turkey variety, sliced
3 medium clove(s), chopped
1 medium, cleaned and chopped
2 medium, chopped
1 medium, Granny Smith, peeled and chopped
Canned diced tomatoes
Reduced-sodium chicken broth
Canned cannellini beans
30 oz, rinsed and drained
2 Tbsp, fresh, chopped
3 tsp, grated
- Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes; transfer to a bowl.
- Add the remaining 1 teaspoon oil to the same Dutch oven, then add the kielbasa. Cook over medium-high heat until browned, about 4 minutes.
- Add 2 of the garlic cloves, the leek, carrots, and apple, to the kielbasa in the Dutch oven. Cook, stirring, 1–2 minutes. Return the chicken to the Dutch oven. Add the tomatoes, broth, wine, beans, sugar, allspice, and bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 25 minutes.
- Combine the parsley, lemon zest, and remaining 1 chopped garlic clove in a small bowl; set aside. Discard bay leaf. Sprinkle the cassoulet with the parsley mixture just before serving. Yields generous 1 cup per serving.