Cassoulet-Style Chicken Thighs

Ingredients:

2 15-oz cans white beans, rinsed
3/4 cup fresh whole-wheat breadcrumbs
2 TBS extra-virgin olive oil, divided
1 lb boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1 large onion, chopped
3 cloves garlic, roughly chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp freshly ground pepper
1/2 cup dry white wine
1/2 reduced-sodium chicken broth
1/2 lb low-fat turkey kielbasa, sliced into ½-inch pieces
2 TBS finely chopped parsley

Put 1/2 cup beans in a small bowl and mash with a fork (this will help thicken the casserole). Add the remaining beans and set aside. Toss breadcrumbs with 1TBS oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.

Heat the remaining 1 TBS oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate. Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through; check at 10 minutes. If the mixture is too liquid, remove lid, and continue to simmer an additional 5-10 minutes. Top with the toasted breadcrumbs and parsley. 6 servings.