Stovetop cassoulet

SmartPoints® value per serving
Total Time
1 hr
20 min
40 min


uncooked boneless skinless chicken thigh(s)

1 pound(s), cut into 2 inch pieces

table salt

½ tsp

black pepper

¼ tsp

olive oil

2 tsp

uncooked turkey kielbasa

8 oz, or turkey andouille, sliced

uncooked carrot(s)

2 medium, chopped

Granny Smith apple

1 medium, peeled, cored, and copped

uncooked leek(s)

1 medium, (white and green parts only), chopped

garlic clove(s)

3 medium clove(s), minced

canned cannellini beans

31 oz, rinsed and drained

canned diced tomatoes

14½ oz

canned chicken broth

2 cup(s)

white wine

¼ cup(s)

ground allspice


bay leaf

1 leaf/leaves

fresh parsley

2 Tbsp, chopped

lemon zest

1 Tbsp, grated


  1. 1 Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until chicken is no longer pink, about 5 minutes; transfer chicken and juices to medium bowl. Add remaining 1 teaspoon oil and kielbasa to Dutch oven. Cook, stirring occasionally, until kielbasa is browned, about 4 minutes.
  2. 2 Add carrots, apple, leek, and two-thirds of garlic to Dutch oven. Cook, stirring occasionally, about 2 minutes. Return chicken and juices to Dutch oven along with beans, tomatoes, broth, wine, allspice, and bay leaf; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 25 minutes.
  3. 3 Mix together parsley, lemon zest, and remaining garlic in small cup; set aside.
  4. 4 Discard bay leaf; sprinkle cassoulet with parsley mixture just before serving.
  5. Serving size: generous 1 cup

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