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Cassoulet for Today Recipe

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Traditionally cooked for hours, this version of the rustic French dish offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida

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Cassoulet for Today Recipe

Prep: 40 min. Bake: 55 min.

Yield: 6 Servings

40 55 95

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon olive oil, divided
1 large onion, chopped
2 garlic cloves, minced, divided
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 bacon strips, cooked and crumbled
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley

Directions

Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in 2 teaspoons oil in batches. Remove and keep warm.
In the same pan, saute onion in remaining oil until crisp-tender. Add 1 garlic clove; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in the tomatoes, bay leaf, rosemary, thyme and chicken; bring to a boil.
Cover and bake at 325° for 30 minutes. Add beans and kielbasa; cover and bake 20-25 minutes longer or until chicken is tender. Discard bay leaf. Stir in bacon.
Combine the bread crumbs, parsley and remaining garlic; sprinkle over cassoulet. Broil 3-4 in. from the heat for 2-3 minutes or until bread crumbs are golden brown. Yield: 6 servings.

Nutritional Facts 1 serving equals 386 calories, 13 g fat (3 g saturated fat), 91 mg cholesterol, 694 mg sodium, 29 g carbohydrate, 8 g fiber, 32 g protein.

Originally published as Cassoulet for Today in Taste of Home April/May 2010, p48

Freezing Soup

Soups are great to make when you have time, then freeze for fast future meals. Here are some hints for freezing.

To cool soup quickly before freezing, place the kettle in a sink filled with ice water. When cool, transfer to airtight freezer-safe containers, leaving 1/4-in. headspace for expansion.

Most soups freeze nicely. The exceptions are soups made with cream and potatoes. Those are better when eaten fresh.

Pasta in soup can get mushy in the freezer. It's best to add the pasta when ready to eat, not before freezing.

To help retain their fantastic flavor, don't freeze soups for longer than 3 months.

Thaw soup completely in the refrigerator and reheat in a saucepan.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Cassoulet for Today (3)

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Reviewed on Feb. 09, 2011 by aug2295

I did not care for this. I'm not sure exactly what I didn't like, it's the first time I made/ate cassoulet and it may be I just don't like cassoulet, and nothing to do with this recipe. The only change I made was to double the bacon, since I didn't have any kielbasa.

Reviewed on Jun. 09, 2010 by beckworld

I've always loved cassoulet, and this recipe has become one of my new stand-bys. I have made it at least four times since it was published in the magazine. I like the hearty simplicity and the balanced savory flavor. Rosemary and thyme are two of my favorite herbs. Combine with garlic and one doesn't need much more in the way of seasoning for a cozy dish like this.

Reviewed on Jun. 09, 2010 by beckworld