2 tablespoons chopped parsley (I cut it with kitchen scissors)
1 bay leaf
1/8 teaspoon ground allspice
1/2 teaspoon sugar
Classic French Cassoulet bakes in the oven; the chef can spend nearly a day in its full preparation & baking. This version is hearty yet light to the palette, can prepared and cooked under an hour, is wonderful on cold days, and is always my husband's favorite. Each time I make it, he says, "This is the best cassoulet you have ever made!"
HEAT 1 tsp. oil in nonstick Dutch oven over med-high heat. Add chicken & cook, turning occasionally, until browned, about 6 minutes; transfer to bowl.
Add remaining 1 tsp. oil to same Dutch oven, and then add the kielbasa. Cook over medium-high heat until browned, about 4 minutes.
Add 2 of the garlic cloves, the leek (make sure it is sand free), carrots & apple to the kielbasa in the Dutch oven. Cook, stirring 1-2 minutes. Return the chicken to the Dutch oven. Add tomatoes, broth, wine, beans, sugar, allspice and bay leaf; bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 25 minutes.
Combine the parsley, lemon zest, and remaining 1 chopped garlic clove in a small bowl; set aside. Discard bay leaf. Sprinkle the cassoulet with the parsley mixture just before serving.
The best thing about this cassoulet over the traditional baked French versio (besides the fact that it is much quicker) is that it is very low fat, low sodium, low carbs and sugar, while high in fiber, protein and calcium! A cassoulet in our house is a cause for joy--especially this version!