Chicken Cassoulet

Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• ½ teaspoon sweet paprika
• Salt and freshly ground black pepper to taste

For the Sausage and Beans:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 6 ounces smoked sausage (like kielbasa or andouille), cut into ½-inch thick slices
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ cup dry white wine
• 2 tablespoons tomato paste
• 2 cans (15 ounces each) Great Northern Beans or Cannellini Beans, rinsed and drained
• 1½ cups low sodium chicken broth
• Chopped fresh parsley for garnish

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
2. Cook the chicken: Heat 2 tablespoons of olive oil in a high-sided skillet over medium-high heat. Season the chicken pieces with paprika, salt, and pepper. Add them to the hot oil and cook for 6 minutes or until cooked through, stirring frequently. Remove the chicken from the skillet and set it aside on a plate.
3. Sauté the sausage and vegetables: Return the skillet to medium heat and add 1 tablespoon of oil. Add in the onions and cook for 2 minutes. Stir in the sausage and cook for 5 minutes. Add garlic and continue to cook for 20 seconds. Season with thyme, salt, and pepper.
4. Add the sauce: Stir in the wine and the tomato paste. Stir until well combined. Bring the mixture to a simmer and cook for 2 minutes.
5. Combine ingredients: Add the beans, chicken broth, and previously cooked chicken pieces to the skillet. Bring the mixture to a simmer.
6. Bake: Transfer the mixture to the prepared baking dish and bake for 20-22 minutes, or until hot and bubbly.
7. Serve: Remove from the oven, let stand a few minutes, and garnish with parsley. Serve immediately.