Post by wilderness on Dec 20, 2019 6:03:46 GMT -5
Cassoulet for Today Recipe-Ann
Traditionally cooked for hours, this version of the rustic French dish offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 45 min. Bake: 50 min. YIELD:6 servings
Ingredients
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 bacon strips, cooked and crumbled
TOPPING:
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced
Directions
1. Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken in batches. Remove from pan.
2. In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; bring to a boil.
3. Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
4. Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. In a small bowl, toss topping ingredients; sprinkle over cassoulet. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
5. Freeze option: After stirring in bacon, transfer cassoulet to a shallow baking dish; do not add topping. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Prepare and add topping as directed. Bake, covered, until heated through and a thermometer inserted in chicken reads 165°. (Cover loosely with foil if topping browns too quickly.) Yield: 6 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
© 2016 RDA Enthusiast Brands, LLC
Traditionally cooked for hours, this version of the rustic French dish offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 45 min. Bake: 50 min. YIELD:6 servings
Ingredients
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 bacon strips, cooked and crumbled
TOPPING:
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced
Directions
1. Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken in batches. Remove from pan.
2. In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; bring to a boil.
3. Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
4. Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. In a small bowl, toss topping ingredients; sprinkle over cassoulet. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
5. Freeze option: After stirring in bacon, transfer cassoulet to a shallow baking dish; do not add topping. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Prepare and add topping as directed. Bake, covered, until heated through and a thermometer inserted in chicken reads 165°. (Cover loosely with foil if topping browns too quickly.) Yield: 6 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
© 2016 RDA Enthusiast Brands, LLC
