Cassoulet-Style Chicken Thighs - cooking recipe

Ingredients

2 (15 ounce) cans white beans, rinsed
3/4 cup fresh whole wheat breadcrumbs
2 tablespoons extra virgin olive oil, divided
1 lb boneless skinless chicken thighs, rimmed of fat and cut into thirds
1 large onion, chopped
6 garlic cloves, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1/2 cup water
1/2 lb low-fat turkey kielbasa or 1/2 lb low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons finely chopped parsley

Preparation

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.
Tip: 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.