Subj : BH&G 1765
To   : ALL
From : DAVE DRUM
Date : Tue Feb 09 2021 09:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Cassoulet
 Categories: Poultry, Breads, Herbs, Beans, Vegetables
      Yield: 2 Servings
 
     15 oz Can white beans; rinsed
      1 ts Extra-virgin olive oil
      6 oz Boned, skinned chicken
           - thighs; trimmed, in 1 1/2"
           - chunks
      1 sm Onion; chopped
      2 cl Garlic; rough chopped
    1/4 c  + 1 tb water; divided
    1/4 ts Dried rosemary
    1/4 ts Dried thyme
    1/4 ts Fresh ground pepper
    1/4 c  Dry white wine
    1/4 c  Chicken broth *
      3 oz Turkey kielbasa; in 1/2"
           - pieces
    1/4 c  Toasted Breadcrumbs **
 
  Place 1/4 cup beans in a small bowl and mash roughly with
  the back of a fork or a potato masher. Add the remaining
  beans to the bowl.
  
  Heat oil in a large skillet over medium heat. Add chicken
  in a single layer. Cook, turning once, until browned on
  both sides, 2 to 3 minutes per side. Transfer to a plate
  and cover with foil to keep warm.
  
  Add onion and garlic to the pan. Cook, stirring, until
  fragrant, about 1 minute. Add 1 tablespoon water. Cover
  and cook, stirring occasionally, until the onion is
  softened and browned, about 4 minutes. Add rosemary, thyme
  and pepper. Cook, stirring, until fragrant, about 30
  seconds. Add wine; increase heat to high. Cook, stirring
  with a wooden spoon to scrape up any browned bits, until
  the wine has reduced by about half, 30 seconds to 1
  minute. Add broth, the remaining 1/4 cup water, kielbasa,
  the beans and chicken; bring to a boil. Reduce heat to a
  simmer, cover and cook until the chicken is cooked
  through, 3 to 5 minutes. Serve topped with Toasted
  Breadcrumbs.
  
  * Leftover canned broth keeps up to 5 days in
  the refrigerator or up to 3 months in your freezer.
  Leftover broths in aseptic packages keep for up to 1 week
  in the refrigerator. Add to soups, sauces, stews; use for
  cooking rice and grains; add a little when reheating
  leftovers to prevent them from drying out.
  
  ** To make toasted breadcrumbs, toss 1/4 cup whole-wheat
  breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast
  the breadcrumbs in a large skillet over medium-high heat,
  stirring often, until they are golden and crisp, 1 to 2
  minutes.
  
  MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
  
  Servings: 2
  
  EatingWell.com | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Appetite is governed by our thoughts, but hunger is governed by the body.
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