A Lighter Twist on a French Classic
Chicken CassouletServes: 8 | Serving Size: 1 cupIngredients:
- 2 teaspoons olive oil
- 1 onion, chopped fine
- 1 clove garlic, chopped fine
- 1 oz raw chorizo, crumbled
- 2 slices Canadian bacon, diced
- 1 cup dry white wine
- 3 ounces (half of a 6-ounce can) of tomato paste
- 2 cups cooked and drained white cannoli or cassoulet beans
- 1 can diced tomatoes, without sodium
- 2 cups chicken broth
- 1 cup toasted Panko or other bread crumbs
- 2 tablespoons freshly chopped parsley
Directions:
- Heat a large Dutch oven over medium heat. Add the olive oil, then the onion and garlic and sauté briefly.
- Add the chorizo and ham and sauté until they’re almost fully cooked. Add the white wine and let simmer until it has almost totally evaporated.
- Add the tomatoes, beans, broth, and toasted bread crumbs. Bring the whole mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Garnish with parsley and serve hot.
Nutrition Information:
- Serves 8. Each serving contains 166 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 10 mg cholesterol, 44 mg sodium, 21 g carbohydrate, 6 g dietary fiber, 3 g sugar, and 10 g protein.
- Each serving also has 5% DV vitamin A, 11% DV vitamin C, 6% DV calcium, and 16% DV iron.
Chef's Tips:
- This is a lighter version of a classic French dish that is usually made with bacon, sausage, and goose.
- Consider adding a side of toasted French bread.
- Serve this delicious stew in a large, wide soup bowl.