Ingredients Jump to Instructions ↓

  1. 2 15-ounce cans white beans, rinsed

  2. 3/4 cup fresh whole-wheat breadcrumbs, (see Tip)

  3. 2 tablespoons extra-virgin olive oil, divided

  4. 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds

  5. 1 large onion, chopped

  6. 6 cloves garlic, roughly chopped

  7. 1/2 teaspoon dried rosemary

  8. 1/2 teaspoon dried thyme

  9. 1/2 teaspoon freshly ground pepper

  10. 1/2 cup dry white wine

  11. 1/2 cup reduced-sodium chicken broth

  12. 1/2 cup water

  13. 1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces

  14. 2 tablespoons finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside. Toss breadcrumbs with 1 tablespoon 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 tablespoon 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, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.


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