Subj : BH&G 1760
To   : ALL
From : DAVE DRUM
Date : Mon Feb 08 2021 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cassoulet-Style Chicken Thighs
 Categories: Poultry, Vegetables, Beans, Herbs
      Yield: 6 Servings
 
     30 oz (2 cans) white beans;
           Rinsed
    3/4 c  Fresh whole-wheat
           Breadcrumbs *
      2 tb Extra-virgin olive oil;
           Divided
      1 lb Boned, skinned chicken
           Thighs; trimmed, into
           Thirds
      1 lg Onion; chopped
      6 cl Garlic; rough chopped
    1/2 ts Dried rosemary
    1/2 ts Dried thyme
    1/2 ts Fresh ground pepper
    1/2 c  Dry white wine
    1/2 c  Chicken broth
    1/2 c  Water
    1/2 lb Kielbasa; in 1/2" pieces
      2 tb Fine chopped parsley
 
  Put 1/2 cup beans in a small bowl and mash with a fork.
  Add the remaining beans and set aside.
  
  Toss breadcrumbs with 1 tablespoon oil in a small bowl.
  Heat a large skillet over medium-high heat. Add the
  breadcrumbs and cook, stirring often, until golden and
  crisp, 2 to 3 minutes. Transfer to a plate and set aside.
  
  Heat the remaining 1 tablespoon oil in the skillet over
  medium heat. Add chicken in a single layer and cook until
  browned, turning once, 2 to 3 minutes per side. Transfer
  to a plate.
  
  Add onion and garlic to the skillet and cook, stirring
  occasionally, until the onion is softened, about 5
  minutes. Add rosemary, thyme and pepper and cook,
  stirring, until fragrant, about 30 seconds. Add wine,
  increase heat to high and cook, stirring with a wooden
  spoon to scrape up any browned bits, until the wine has
  reduced by about half, 1 to 2 minutes. Add broth, water,
  kielbasa, the reserved beans and chicken; bring to a boil.
  Reduce heat, cover and simmer until the chicken is cooked
  through, 3 to 5 minutes. Top with the toasted breadcrumbs
  and parsley.
  
  * To make fresh breadcrumbs: Trim crusts from firm
  sandwich bread. Tear bread into pieces and process in
  a food processor into coarse crumbs. One slice of bread
  makes about 1/3 cup crumbs.
  
  Make Ahead Tip: Cover and refrigerate for up to 3 days.
  
  Servings: 6
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Drinking yeast waste is enough to give us the collywobbles.
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