A cassoulet is a rich, slow-cooked stew that originated in southern France. I'm probably pushing it to call this a cassoulet as it is not slow-cooked, but it does contain some of the traditional ingredients (white beans, sausage, garlic and herbs), and it makes this yummy, easy meal sound fancy.
Ingredients:
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, cut into one-inch cubes
- 1/2 teaspoon paprika
- salt and pepper, to taste
- 13 oz package of turkey smoked sausage (I prefer this to pork to keep fat and calories a little lower), sliced into quarter-inch thick circles
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 2 15oz cans great northern or cannellini beans, rinsed and drained
- 1 cup no salt added chicken stock
- 2 tablespoons chopped fresh parsley
Directions:
- In a large nonstick skillet (needs to be fairly deep), heat the tablespoon of olive oil over medium-high heat.
- Season the chicken with the paprika, salt and pepper, and add to the pan.
- Cook about 5 minutes or until cooked through, stirring frequently.
- Scoot the chicken to one side of the skillet and add in the in the sliced sausage pieces. Cook for about 5 minutes.
- Add in the garlic, stirring everything to combine. Cook for about 30 seconds.
- Season the mixture with the thyme and pepper.
- Add wine and tomato paste and stir until combined.
- Add the beans and chicken stock.
- Simmer on low heat for 10-15 minutes.
- Sprinkle with fresh parsley before serving.
Makes about 6 servings
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