PINOY READERS

Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks. ingredients 2 thick-cut slices of smoked bacon, roughly chopped 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks 1 teaspoon olive oil 1 large Vidalia onion, chopped 1 carrot, chopped 1 celery stick, chopped 4 garlic cloves, chopped 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup low-sodium chicken broth One 14.5-ounce can diced tomatoes Two 15-ounce cans Great Northern white beans 2 bay leaves 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces 1/2 cup fresh breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped parsley directions In a Dutch oven or large stra...

Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks. Ingredients 2 thick-cut slices of smoked bacon, roughly chopped 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks 1 teaspoon olive oil 1 large Vidalia onion, chopped 1 carrot, chopped 1 celery stick, chopped 4 garlic cloves, chopped 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup low-sodium chicken broth One 14.5-ounce can diced tomatoes Two 15-ounce cans Great Northern white beans 2 bay leaves 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces 1/2 cup fresh breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped parsley Directions In a Dutch oven or l...