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Easy Cassoulet

Easy Cassoulet - hearty and oh-so-filling French recipe made EASY. A one-pot meal loaded with beans, sausages, chicken, carrots and more cooked low and slow in a rich aromatic sauce topped with buttery garlicky breadcrumbs for added texture. Truly an elevated comfort food!

Course Main
Cuisine French
Keyword beans and rice, chicken dinner, one-pot meal
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Servings 6 - 8
Calories 815 kcal
Author Imma

Ingredients

  •  1 pound (453 g) dried great northern beans
  • 5-6 cups (1.1 -1.4 L) water
  • fresh herbs (2 sprigs thyme, 2 bay leaves, 4 sprigs parsley, 2 sprigs oregano)
  • salt to taste
  • 4 chicken thighs
  • salt and pepper , to season chicken
  • 8 ounce (224 g) thick bacon , cut up
  • 12 ounce (336 g) sausage (smoked; about 4 pieces)
  • 1 medium onion , chopped 
  • 1 tablespoon (8 g) minced garlic
  • 2 celery sticks , diced (yields about 1 cup)
  • thyme
  • oregano
  • 1 14.5 oz. can crushed tomatoes
  • 2 large carrots , sliced thickly
  • 2 cups (500 ml) chicken broth
  • 1 cup (235 ml) white wine

Crumb Topping 

  • 1 tablespoon (14 g) butter
  • 1 tablespoon (8 g) minced garlic
  • 2 cups (100 g) bread crumbs
  • 2 tablespoons (8 g) chopped parsley

Instructions

  1. Rinse beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours.

  2. When ready to use drain the soaked beans rinse and add about  5-6 cups water, fresh herbs and salt. Cover and cook for about 30 minutes or until the beans are just barely tender.

  3. Preheat Oven to 350 degrees F, if using the baking method.

  4. Pat dry chicken thighs and season with salt and pepper or use poultry seasoning, if desired.

  5. Place chicken skin side up in a skillet, Dutch oven OR oven safe pot/pan for about 3 minutes each side. Be very careful with the chicken; it shouldn’t burn. Remove from the pan and set aside.

  6. Add bacon, saute for a few minutes, then add sausage - cook until bacon is cooked through and crispy. Remove bacon and sausage, set aside.

  7. There will be some bacon drippings left in the pan/pot. Add the onion, garlic, celery, thyme, bay leaves and oregano. Cook for 2- 3 minutes – stirring frequently.

  8. Throw in can tomatoes, beans, carrots, chicken broth/or bean stock and white wine. 

  9. Return bacon, sausages and chicken thighs to the cast iron pot, nestling them as evenly as possible among the beans.

  10. Cover pot and  bring to a boil . Season with salt and pepper to taste.

Stovetop Method

  1. Let it simmer for  about 50 minutes or more , until chicken is cooked through and desired thickness of cassoulet has been reached.

  2. Adjust thickness soup and flavor with broth, water and/ or salt. Discard bay leaves.

  3. Meanwhile in a skillet over medium heat, add butter and garlic. Stir, then include breadcrumb and parsley, until crispy and fragrant. Remove and serve .Top cassoulet with breadcrumbs and serve warm.

Oven Method

  1. Place pot  it in the oven, cover  and bake for about 45 minutes.

  2. Remove the  pot from the oven, add breadcrumbs mixture. Return the dish to the oven to bake, uncovered for another 30-45 minutes.

  3. Sprinkle with chopped parsley and serve with crusty French bread.

Recipe Notes

  1. A 5-6 quart Dutch oven or 12 inch Cast Iron would work for this dish.
  2. You may use canned white beans to replace the dry beans . Cook the sauce for about 30 minutes for adding the beans and placing it in the oven for about 30 minutes or less.
  3. A quicker way to soak beans is to place in a large pot, bring to a boil , turn off heat and let it soak until soft enough to cook. This may take 
  4. about 2 hours.
  5. You can  use cooked water from the cooked beans, to replace chicken stock or wine.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.