Ingredients Jump to Instructions ↓

  1. 1 15-ounce can white beans, rinsed

  2. 1 teaspoon extra-virgin olive oil

  3. 6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks

  4. 1 small onion, chopped

  5. 2 cloves garlic, roughly chopped

  6. 1/4 cup plus 1 tablespoon water, divided

  7. 1/4 teaspoon dried rosemary

  8. 1/4 teaspoon dried thyme

  9. 1/4 teaspoon freshly ground pepper

  10. 1/4 cup dry white wine

  11. 1/4 cup reduced-sodium chicken broth (see Tips for Two)

  12. 3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces

  13. 1/4 cup Toasted Breadcrumbs (see Ingredient Note)

  14. Tips for Two:

  15. 5 days in the refrigerator or up to

  16. 3 months in your freezer. Leftover broths in aseptic packages keep for up to

  17. 1 week in the refrigerator.

  18. Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

  19. Ingredient Note:

  20. 1/4 cup whole-wheat breadcrumbs with

  21. 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp,

  22. 1 to 2 minutes.

Instructions Jump to Ingredients ↑

  1. Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl.

  2. Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

  3. Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.


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