Stove-top cassoulet

7
5
5
Smartpoints value per serving
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 boneless skinless chicken thigh(s)

1 pound(s), trimmed of all visible fat and cut into 2-inch pieces

kielbasa

½ pound(s), reduced-fat, turkey variety, sliced

garlic clove(s)

3 medium clove(s), chopped

uncooked leek(s)

1 medium, cleaned and chopped

uncooked carrot(s)

2 medium, chopped

fresh apple(s)

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

tsp

bay leaf

1 leaf/leaves

fresh parsley

2 Tbsp, fresh, chopped

lemon zest

3 tsp, grated

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Leeks often contain sand in between their layers. Here’s how to clean them: Trim away most of the dark green tops and the roots, leaving the root end intact to hold the layers together. Slice the leek lengthwise to within a half inch of the root end. Hold the leek by the root end, fan open the layers, and rinse thoroughly under cold running water.

A happier, healthier you starts here