ngredients
Chicken Cassoulet
Nonstick cooking spray
6 skinless, boneless chicken thighs, trimmed of fat (about 1 1/4 pounds total)
2 teaspoons olive oil
2 medium leeks, trimmed and thinly sliced
1 medium red sweet pepper, cut into thin bite-size strips
⅓ cup dry white wine (Optional)
2 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 (14 ounce) can reduced-sodium chicken broth
½ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon black pepper
Gremolata
⅓ cup snipped fresh Italian (flat-leaf) parsley
1 tablespoon finely shredded lemon peel
3 cloves garlic, minced
Directions
Step 1
Prepare Chicken Cassoulet: Lightly coat an unheated 4-quart nonstick saucepan or Dutch oven with cooking spray. Preheat over medium-high heat. Add chicken thighs to hot pan and cook until browned on both sides. Remove from pan; set aside.
Step 2
Add oil to pan. Add leeks and sweet pepper. Cook for 5 minutes or until tender, stirring occasionally. If desired, carefully add wine. Bring to boiling and cook until wine is nearly evaporated. Stir in beans, broth, thyme, salt and black pepper. Bring to boiling; reduce heat. Place chicken thighs on top of bean mixture. Simmer, covered, for 20 minutes or until chicken thighs are no longer pink (180 degrees F).
Step 3
Meanwhile, prepare Gremolata: In a small bowl, combine parsley, lemon peel and garlic. Set aside.
Step 4
To serve, divide beans and chicken among six shallow serving bowls. Sprinkle with Gremolata just before serving How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
