Chicken Cassoulet

• 1 15-ounce can white beans, rinsed
• 1 teaspoon extra-virgin olive oil
• 6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
• 1 small onion, chopped
• 2 cloves garlic, roughly chopped
• 1/4 cup plus 1 tablespoon water, divided
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
• 1/4 cup dry white wine
• 1/4 cup reduced-sodium chicken broth (see Tips for Two)
• 3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
• 1/4 cup Toasted Breadcrumbs (see Ingredient Note)

1. Tips for Two:
2. Broth Storage: 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.
3. Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
4. Ingredient Note:
5. 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.
6. DIRECTIONS
7. 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.
8. 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.
9. 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.
10. Nutrition Facts per Serving
11. Yield: 2 servings
12. Calories: 411
13. Fat. Total: 14g
14. Protein: 34g
15. Carbohydrates, Total: 44g
16. Fat, Saturated: 3g
17. Fiber: t1g
18. Cholesterol: 83mg
19. Sodium: 975mg
20. % Cal. from Fat: 31%

white beans, extravirgin olive oil, chicken, onion, garlic, water, rosemary, thyme, freshly ground pepper, white wine, chicken broth, lowfat turkey kielbasa, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/chicken-cassoulet-50047698 (may not work)