Cassoulet, a stew of beans baked with high-fat, high-sodium meats such as sausage and pork rind, is a French country classic. This version gets low-fat countryside flavor from turkey sausage and skinless chicken thighs.
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|
|3||cans (about 15 ounces each) Great Northern beans, rinsed and drained|
|4||tablespoons tomato paste|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|1/2||cup bread crumbs|
|3||tablespoons minced fresh parsley|
- Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add onion; cook and stir 5 minutes or until onion is tender. Stir in chicken, sausage and garlic; cook 5 minutes or until chicken and sausage are browned, stirring occasionally.
- Stir beans, 1/4 cup water, tomato paste, thyme and pepper into Dutch oven. Cover; reduce heat to medium-low. Simmer 15 minutes or until mixture is bubbly.
- Preheat broiler. Combine bread crumbs and parsley in small bowl; sprinkle over top of cassoulet. Broil, 4 inches from heat, 3 minutes or until bread crumbs are lightly browned.
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||18 %|
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