- 4 boned, skinned chicken thighs (4 oz. each)
- 8 ounces turkey kielbasa (Polish) sausages
- 1 ounce French bread
- 1 teaspoon olive oil
- 1 onion (8 oz.), peeled and chopped
- 2 carrots (8 oz. total), peeled and chopped
- 2/3 cup fat-skimmed chicken broth
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 dried bay leaf
- 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
- 1 tablespoon chopped parsley
- Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.
- Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.
- Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.
- Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.
- Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.
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