I realize that just about everywhere else in the country, you are in the thick of summer. Well, here in the Pacific Northwest, I'm starting to wonder if summer will ever appear. The highs are still in the 60's, (if we're lucky), and pants and a light jacket are still necessary most days. While I can't wait to heap on the summer grillin' and salads, the weather here feels more like fall at the moment. So, when I found this recipe in my recent Taste of Home, it fit the weather and my taste.
I could not get enough of this dish! Seriously. It was a little more time-consuming than other recipes, but OH MY GOODNESS! This was completely worth a little extra work.
Cassoulet for Today
(Adapted from Taste of Home, April/May 2010)
6 boneless skinless chicken thighs
1/4 tsp. salt
1/4 tsp. coarsly ground pepper
1 Tbsp. olive oil, divided
1 large onion, chopped
2 cloves garlic, minced, divided
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
2 cans (15 oz. each) cannellini beans, rinsed and drained
1/4 lb. turkey kielbasa, chopped
1/4 cup real bacon pieces
1/2 cup bread crumbs
1/4 cup minced fresh parsley
Sprinkle chicken with salt and pepper. Brown chicken in 2 tsp. oil in skillet. Remove chicken to medium casserole dish.
In same pan, saute onion in remaining oil until tender. Add 1 clove garlic; cook 1 min. longer. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary, and thyme; bring to boil. Pour over chicken; cover and bake at 325 degrees for 30 min. Add beans and kielbasa; cover and bake 20-25 min. or until chicken is tender. Discard bay leaf. Stir in bacon.
Combine bread crumbs, parsley, and remaining garlic; sprinkle over cassoulet. Broil 3-4 inches from heat for 2-3 min. or until golden brown.
NOTES: The original recipe calls for fresh herbs. But, since I rarely have those, I used the dried versions instead. It also tells you to stir in the bacon at the end--but you might find, as I did, that it's nearly impossible to stir. So, I just sprinkled mine over the top. And, finally, I served mine with cornbread, (recipe coming soon!).