Hearty Cassoulet the Editors of Publications International, Ltd.
Makes 6 servings
|1||tablespoon olive oil|
|1||large onion, finely chopped|
|4||boneless skinless chicken thighs (about 1 pound), chopped|
|1/4||pound smoked turkey sausage, finely chopped|
|3||cloves garlic, minced|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|4||tablespoons tomato paste|
|3||cans (about 15 ounces each) Great Northern beans, rinsed and drained|
|1/2||cup dry bread crumbs|
|3||tablespoons minced fresh parsley|
- Heat oil in large skillet over medium heat until hot. Add onion, cook and stir 5 minutes or until onion is tender. Stir in chicken, sausage, garlic, thyme and pepper. Cook 5 minutes or until chicken and sausage are browned.
- Remove skillet from heat; stir in tomato paste and water until blended. Place beans and chicken mixture in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours.
- Just before serving, combine bread crumbs and parsley in small bowl. Sprinkle over top of cassoulet.
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||18 %|
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