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Preparation Time: 45 minutes
Cooking time: 50 minutes
Serves: 6
If served as six portions, provides 394 cals, 18g fat (of which 4g saturates), 8g sugar and 0.7g salt per portion.
Ingredients
- 6 boneless skinless chicken thighs (approximately 1½lb/24oz)
- ¼ tsp salt
- ¼ tsp coarsely ground pepper
- 3 tsp olive oil, divided
- 1 large onion, chopped
- 1 garlic clove, minced
- ½ cup white wine or chicken broth
- 1 tin (approximately 410g/14½oz) diced tomatoes, drained
- 1 bay leaf
- 1 tsp minced fresh rosemary or ¼ tsp dried rosemary, crushed
- 1 teaspoon minced fresh thyme or ¼ tsp dried thyme
- 2 tins (approximately 425g/15oz each) cannellini beans, rinsed and drained
- 115g (4oz) smoked turkey kielbasa, chopped
- 3 bacon strips, cooked and crumbled
For the topping:
- ½ cup soft whole wheat bread crumbs
- ¼ cup minced fresh parsley
- 1 garlic clove, minced
Method
1. Preheat the oven to 170°C/Fan 150°C/Gas Mark 3. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 tsp oil over medium heat; brown chicken on both sides. Remove from pan.
2. In same pan, saute onion in remaining oil over medium heat until crisp to tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return 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 longer.
4. Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4 - 5 inches from heat; broil until crumbs are golden brown, 2 - 3 minutes.
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