Inspired by the rustic -- and time-consuming -- French classic, our cassoulet, made with chicken (or turkey) and canned beans, makes a simple, hearty supper.
Quick Cassoulet Recipe
Makes 6 servings, 1 1/3 cups each.
Active Time: 30 minutes
Total Time: 1 hour 5 minutes
1 cup fresh whole-wheat breadcrumbs (see tip)
2 teaspoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
1/4 pound turkey kielbasa sausage, thinly sliced
1 14-1/2-ounce can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 15-1/2-ounce cans great northern or cannellini beans, rinsed
1 1/2 cups diced cooked turkey or chicken
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley (optional)
Preheat oven to 350 F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.
To Make Ahead: Prepare through Step 2. Cover and refrigerate for up to 2 days.
Tip: To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Per serving: 349 calories; 5 g fat (1 g sat, 2 g mono); 36 mg cholesterol; 47 g carbohydrate; 0 g added sugars; 27 g protein; 12 g fiber; 463 mg sodium; 797 mg potassium
Nutrition Bonus: Vitamin A (40 percent dv), Folate (33 percent dv), Potassium (23 percent dv) ,Iron &Vitamin C (20 percent dv), Calcium (16 percent dv)
3 Carbohydrate Servings
Exchanges: 2 starch, 2 vegetable, 2 lean protein
Chicken Cassoulet Main Course Recipe, French Cuisine