Friday, January 9, 2015

Easy Cassoulet

So, if you have been reading my blog you would think that the only things I eat/drink is dessert and drink of the week.  While I do that quite a bit (and that is why I have to wear my big girl pants), they are not the only things I ingest.

I made this delicious dinner for my family a few nights ago.  Now that we are all home for dinner every night, and no one is doing June duty, I really wanted to get us back into a regular routine.  I think that we are needing the comfort of "regular life" what ever that is, at this time, especially since my busy travel season starts in about 6 weeks.

This easy cassoulet came together quickly, was warm and comforting, and even Dave, the chicken hater, enjoyed it.  It gave us some time to cuddle by the wood stove while it simmered but didn't take all day, a double win.

Easy Chicken Cassoulet
adapted from Ellie Krieger, Comfort Food Fix

3/4 cup whole-wheat bread crumbs
3 cloves garlic, minced
1 Tbsp. olive oil plus 1 tsp.
6 bone in chicken thighs, about 1 3/4 lb.
1/2 tsp. salt, plus more to taste
1/4 tsp. black pepper
4 oz. turkey kielbasa, sliced in 1/4 inch thick rounds
2 ribs celery
1 large onion
1 Tbsp. dried thyme
1 bay leaf
1/2 tsp. allspice
1 Tbsp. all-purpose flour
1 cup dry white wine
1-14.5 oz. can diced tomatoes
2 cups low-sodium chicken broth
3- 15 oz. cans cannellini beans, drained and rinsed

Preheat oven to 375°F.

In a small bowl, toss the bread crumbs with the garlic ad 1 tsp. olive oil.

Heat the oil in a large Dutch oven or ovenproof pot over medium-high heat.  Season the chicken with 1/4 tsp. salt and 1/8 tsp. black pepper.  Brown the chicken on both sides until golden brown, about 3 minutes per side (I did mine in two batches).  Transfer to a plate.  Add the sausage and cook, stirring occasionally, until brown, about 3 minutes.  Transfer to the plate with the chicken.

Reduce the heat to medium, add the celery, onion, thyme, bay leaf, and the remaining salt and pepper, and cook, stirring, until the vegetables are softened, about 3 minutes.  Stir in the allspice, then sprinkle with the flour and stir until well incorporated, about 1 minutes.  Add the wine and simmer until the liquid i thickened and reduced by half, about 5 minutes.  Stir in the tomatoes, broth, and eans and return the chicken and sausage to the pot, tucking them into the bean mixture.  Sprinkle the top with the garlic bread crumbs and bake in the middle of the oven until the chicken is cooked through, about 40 minutes.  All to stand 10 minutes before serving.
Makes 6 servings.

1 year ago:   Chili Rubbed Pork Roast and Losing my favorite Books
2 years ago:  So Long to a Good Friend
3 years ago:  Chicken Soup and The Crazy Cooking Challange

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