Chicken Cassoulet

Ingredients:

• 6 (6-oz.) boneless, skinless chicken breasts, cut in half
• salt
• freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 small rutabagas or turnips, peeled and diced (1 1/4 lbs.)
• 3 medium carrots, thinly sliced
• 3 celery stalks, chopped
• 1 1/2 tsp dried thyme
• 2 tbsp unsalted tomato paste
• 1/2 cup white wine
• 1 (15.5 oz.) can cannellini beans, rinsed and drained
• 1 (14.5 oz.) can unsalted diced tomatoes
• 1 cup lower-sodium chicken broth
• 1/4 cup chopped parsley

Makes 6 Servings

1. Heat oven to 425 F.
2. Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes per side. Transfer chicken to a plate and set aside.
3. Reduce heat to medium and add remaining 1 tablespoon oil to the skillet. Add onion and garlic, and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add rutabagas, carrots, celery and thyme, and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
4. Increase heat to medium-high and add wine. Simmer until most of the liquid has evaporated, about 2 minutes. Add broth and bring to a simmer. Transfer to a cassoulet to a large casserole dish and bake until browned and bubbling, 30-35 minutes. Sprinkle with parsley.
    

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Just because it's cold outside, it doesn't mean you can throw a delicious and colorful dinner party. I have come to really love French food and this dish is so comforting, colorful and deliciously filling. A cassoulet is a rich, slow-cooked casserole dish orginating in the rustic, southern French country that usually contains pork sausages, goose, duck and sometimes mutton, pork skin and white haricot beans. The chicken was cooked beautifully, the vegetables added color and flavor to the dish and the wine gave this dish a nice aftertaste. You can use chicken or turkey in this dish to trim the fat in this dish. This was the first time I ate a rutabaga and it was really delicious with the beans, carrots, celery, tomatoes and onions. This was such a delicious meal I would immeadiately eat this again. This is a time comsuming dish but it is worth the time and effort.