• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

• 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 Note)

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