Shortcut Chicken Cassoulet

Shortcut Chicken Cassoulet
Photo by James Carrier

Ingredients

  • 1 dried bay leaf
  • 1 tablespoon chopped parsley
  • Salt
  • 4 boned, skinned chicken thighs (4 oz. each)
  • 8 ounces turkey kielbasa (Polish) sausages
  • 2/3 cup fat-skimmed chicken broth
  • 2 carrots (8 oz. total), peeled and chopped
  • + 5 more ingredients
    • 1 teaspoon olive oil
    • 1 ounce French bread
    • 1 onion (8 oz.), peeled and chopped
    • 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
    • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

1. Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices. 2. 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 nonstick pan over medium-high heat, sti...

View full recipe at My Recipes

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