Chicken Cassoulet

1 teaspoon extra-virgin olive oil

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

1 small onion, chopped

2 cloves garlic, roughly chopped

1/4 cup plus 1 tablespoon water, divided

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground pepper

1/4 cup dry white wine

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

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

1/4 cup Toasted Breadcrumbs (see Ingredient Note)

Tips for Two:

5 days in the refrigerator or up to

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

1 week in the refrigerator.

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

Ingredient Note:

1/4 cup whole-wheat breadcrumbs with

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,

1 to 2 minutes.