Not all of our readers eat strictly a vegan or vegetarian diet. We have paleo followers, as well as “normal” families just trying to eat a cleaner, more wholesome diet. No matter what types of food you consume, spend the extra time and money to purchase free range/pasture raised, hormone and antibiotic free meat. Look for local, family owned, non-GMO, and organic options, and always choose pesticide, chemical, and preservative free foods. Nutrition and health come from food first, and the choices you make today impact the future of your health and the health of our planet.
This is a great version of chicken cassoulet. It is simple to make and tastes amazing! It is a perfect weeknight meal. You can substitute the fresh herbs for dried, but I highly recommend using fresh! It adds such a great flavor and the aroma it creates when cooking is fantastic. Studies have found that breathing in the aroma of fresh rosemary can boost brain power. We can all use that these days! 🙂
2 tablespoons olive oil
8 bone-in chicken thighs (2 to 21/2 pounds)
Salt and pepper to taste
1 medium onion
1 tablespoons fresh rosemary
1 tablespoon fresh thyme
4 garlic cloves
Two 15 1/2-ounce cans white beans
1/2 pound kielbasa or bratwurst
1/2 cup dry red wine
1 cup chicken stock
2 tablespoons dijon mustard
1 cup panko bread crumbs (or gluten free bread crumbs)
Heat 1 tablespoon olive oil in a large skillet with an ovenproof handle over high heat; reduce heat to medium-high. Season the chicken with salt and pepper to taste and add it to the skillet, skin side down; cook until browned. Turn the chicken and cook the remaining side until browned.
Finely chop the onion, rosemary and thyme. Combine the rosemary and thyme in a small bowl. Press the garlic into the bowl. Rinse and drain the beans; mash 1 cup beans in a small bowl with a fork. Cut the kielbasa in half lengthwise and then crosswise into 1/2-inch-thick pieces.
Remove the chicken to a plate, draining all but 1 tablespoon of the fat from the skillet. Reduce heat to medium-low; add the onion and cook for 5 minutes until softened. Add the herb and garlic mixture and cook for 2 minutes. Add the red wine and simmer over low heat until it has reduced by half. Return the chicken to the skillet along with any juices that have accumulated on the plate. Add the kielbasa, chicken stock, both the mashed and the whole beans, and the mustard; bring the mixture to a simmer. Cover the pan and simmer for 15 minutes, or until the chicken has just cooked through. While the chicken is cooking, preheat the broiler.
Toss the breadcrumbs with the remaining 1 tablespoon olive oil. Remove the lid from the skillet; season the mixture with salt and pepper to taste. Sprinkle the bread crumbs evenly over the top. Put the skillet under the broiler, about 4 inches from the heat source, and broil for 45 to 60 seconds, or until the crumbs are golden.
Recipe and picture by Michelle