Stovetop cassoulet
5
Points®
Total time: 58 min • Prep: 17 min • Cook: 41 min • Serves: 8 • Difficulty: Easy
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
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.
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