This is an easy cassoulet made with chicken, turkey kielbasa and canned beans. Traditionally there are different meats which tend to make this dish a little fatty. I prefer this leaner version which in my opinion still has wonderful flavor and is less fatty. This is a great meal to make for a rainy day or a cooler evening. It can be made in the oven or in the slow cooker. If using your slow cooker, you still want to brown the meats and the vegetable mixture before putting it in to cook on low for 6 hours. While this dish is great fresh, the leftovers are even better. Make enough to have now and to freeze for a later date.
Ingredients: (serves 6)
1 sm package of bone-in, skinless chicken thighs
1 sm package of skinless chicken drumsticks
1 package of Turkey Kielbasa
2 cans of white beans (I use navy and cannellini)
2 c or 1 sm. can of low sodium chicken broth
1 c white wine (pinot grigio or chardonnay)
3T minced thyme (reserve 1T for later)
3T minced parsley (reserve 1 T for later)
3T minced sage (reserve 1 for later)
1 c chopped carrot
1/2 c chopped celery
1/2 c chopped onion
2 bay leaves
3T minced garlic
Olive oil (or cooking oil)
S & P
Begin by heating a dutch oven over medium heat.
Preheat the oven to 350.
Mince the herbs and chop the vegetables so they will be ready to add.
Drain the beans and rinse under cool water.
Measure out the wine. Measure out he chicken broth, or open the small can and have it ready.
Pat the chicken with paper towels and season lightly with salt and pepper. Cut the Kielbasa into pieces 2 -3 inches long.
Pour about 2 T of oil into the dutch oven. When the oil is hot begin by browning the chicken, this will be done in batches since you don't want to crowd the pan. Put the browned pieces on a plate or in a clean bowl. Add more oil as needed. Once the chicken is browned then brown the kielbasa. Add the the plate of bowl with the chicken. Now add the vegetable mixture and saute until the vegetables are soft. Pour the white wine in and scrape up any browned bits on the bottom of the pan. allow the wine to cook until reduced by half. Now add the broth, beans and 2 T of each of the herbs, the bay leaves and the beans. Stir well and add the chicken and the sausage. Be sure to place the chicken into the bean mixture so it will cook evenly. Cover the dutch oven and place it in the oven to cook for 1 hr and 15 minutes. (alternatively this can go into the slow cooker and cook on low for 6 hours)
(Optional Bread Crumb topping)
1C panko bread crumbs
1T reserved minced sage
1T reserved minced parsley
1T reserved minced thyme
2 T olive oil
Mix all the ingredients together.
After 1 hr and 15 minutes. Remove the dutch oven and take off the lid. Sprinkle the top with the bread crumb mixture and put back into the oven for another 15 minutes. This will allow the top to brown lightly.
Remove from the oven and allow to rest for 30 minutes before serving. If your did not use the bread crumb topping then add the rest of the minced herbs at this time. Pass the pepper at the table.