Chicken Cassoulet

If you haven't been able to tell by all my posts we LOVE chicken! With that comes the challenge of finding new, fresh ways to cook it. I found this recipe in my South Beach Parties and Holidays Cookbook. I always love a dish that has meat, veggie and starch built right in!

Ingredients:
3- 6 oz chicken breasts
salt and pepper
2 TBS olive oil
1 small sweet onion
4 garlic cloves, minced
1 small turnip, peeled and diced
3 medium carrots, sliced
3 celery stalks, chopped
1.5 tsp dried thyme
2 TBS tomato paste
1/2 cup white wine
1- 15.5 oz cannellini beans, drained and rinsed
3 diced tomatoes
1 cup low sodium chicken broth
dried parsley

Directions:
1. Pre-heat oven to 425

2. Season chicken with salt and pepper. Heat 1 TBS oil in large non-stick skillet over medium-high heat. Cook chicken until lightly browned, about 5 minutes per side. Transfer to plate and set aside.

3. Reduce heat to medium and add remaining 1 TBS olive oil. Add onion and garlic, cook about 3 minutes. Add turnip, carrots, celery, and thyme. Cook about 10 more minutes or until veggies are lightly browned. Stir in tomato paste and cook for 3 more minutes. Stir frequently.

4. Increase heat to medium-high and add wine. Simmer until most of the liquid has evaporated, about 2 minutes. Add beans and tomatoes, cook until bubbling. Add broth and bring to a simmer.

5. Transfer skillet mixture to a large casserole dish and top with chicken breasts. Bake until browned and bubbling, 30-35 minutes. Sprinkle with parsley and serve.