Chicken Cassoulet with Acorn Squash

The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• 1  tablespoon  stick margarine or butter
• 2  cups  chopped onion, divided
• 2  garlic cloves, minced
• 1/2  cup  dry Marsala or apple cider
• 2  tablespoons  chopped fresh parsley
• 3/4  teaspoon  dried thyme, divided
• 3/4  teaspoon  black pepper, divided
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  dried basil
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 2  cups  water
• 2  cups  diced peeled acorn squash
• 1  cup  diced carrot
• 2  (15-ounce) cans Great Northern beans, drained
• 1  pound  skinned, boned chicken breast
• 2  bacon slices
• 1/2  pound  smoked turkey sausage, cut into 1/4-inch slices

Preparation

Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and sauté for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.

Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.

Preheat oven to 325°.

Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; sauté 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.

Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.

Nutritional Information

Calories:

261 (21% from fat)

Fat:

6.1g (sat 2.2g,mono 1.9g,poly 1.3g)

Protein:

25g

Carbohydrate:

27.8g

Fiber:

4.5g

Cholesterol:

50mg

Iron:

6mg

Sodium:

817mg

Calcium:

108mg