JPFreek Industry Insider: Stann Grater’s Chicken Thigh and Kielbasa Cassoulet

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From the kitchen of Stann Grater our Summer 2009 JPFreek Adventure Magazine Industry Insider.

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Chicken Thigh and Kielbasa Cassoulet

To make ahead: Cover and refrigerate for up to 3 days
Makes 6 servings
Total time: 45 minute

Classic Cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. My version keeps it simple and is not as rich as others and with one skillet preparation and 45 minutes to prepare. ENJOY!

2 15 ounce cans of white beans, rinsed
¾ cup toasted bread crumbs.
(Fresh is best but pre-made is OK)
2 tablespoons Extras Virgin Olive Oil
1 pound boneless skinless chicken thighs
trimmed of fat and cut into thirds
1 pound cut into ½” slices Kielbasa or like sausage
1 large onion, chopped
6 cloves garlic, roughly chopped
½ teaspoon rosemary (fresh is best or dried is OK)
½ teaspoon thyme
½ teaspoon freshly ground black pepper
½ cup dry white wine
½ cup chicken broth
½ cup water
2 tablespoons chopped Italian Parsley

1. Put ½ cup beans is a small bowl and mash with a fork. Add the remaining beans, and mix gently and set aside.
2. Heat the olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper then add to the skillet. Cook, until browned turning once, 2 to 3 minutes per side. Transfer to a plate and set aside.
3. Add onion and garlic to the skillet and cook, stirring until the onion is softened, about 5 minutes. Add the rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat and stir with a wooden spatula to scrap browned bits from bottom of the pan, until wine has reduced by half. Add broth, water, Kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover, and simmer until the chicken is cooked thoroughly, 3 to 5 minutes.
4. Top with the bread crumbs and parsley.

Note: This can be made 3 days in advance and reheated in a 350 oven for 45 minutes or a Dutch oven over a campfire.

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