Ingredients: |
Ingredients: 4 (4 oz each) chicken thighs, boned and skinned
8 oz turkey kielbasa (Polish) sausages
1 oz French bread
1 tsp olive oil
1 (8 oz) onion, peeled and chopped
2 (8 oz total) carrots, peeled and chopped
2/3 cup chicken broth, fat-skimmed
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 dried bay leaf
2 cans (15 oz each) cannellini (white) beans, rinsed and drained
1 tbsp parsley, chopped
Salt
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Directions: |
Directions:Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch-thick slices.
Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5 to 6 quart non-stick pan over medium-high heat stir crumbs in 1/2 tsp olive oil until lightly browned and crisp; about 5 minutes. Scrape into a bowl.
Return pan to high heat; add remaining 1/2 tsp oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often unitl onion is limp, about 5 minutes.
Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.
Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste. |
This recipe for Shortcut Chicken Cassoulet is from