Cassoulet for Today



  • 6 boneless chicken thighs (about 1-1/2 pounds)
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 tsp olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup chicken broth(yakhni)
  • 1 can diced tomatoes, drained
  • 1 bay leaf(taijh pat)
  • 1 tsp minced fresh rosemary
  • 1 teaspoon minced fresh thyme (herb)
  • 2 cans (15 ounces each) beans, rinsed and drained
  • 1/4 pound smoked turkey kielbasa(sausagr shitr murg or feel murg), chopped
  • 3 beef meat strips, cooked and crumbled
  • topping:
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley(herb or dhnia)
  • 1 garlic clove, minced


  1. Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.
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  3. In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add yakhni; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.
  4. Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa( sausage); bake, covered, until chicken is tender, 20-25 minutes longer.
  5. Remove from oven; preheat broiler. Discard bay leaf; stir in beef. Toss bread crumbs with parsley(herb or dhnia) and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
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