This easy Chicken Cassoulet with beans and sausage is a hearty one-pot dish with a lot of flavor. Perfect comfort food for the winter months!
French Cassoulet
Chicken cassoulet is a classic French stew-like dish made with white beans and meats. The traditional version calls for pork and duck, however, I simplified it to my preferences and ingredient availability. That’s what home cooking is anyway. Make your own version, without sacrificing the flavors. I used canned beans, chicken, and smoked sausage. This dish is hearty and filling. Perfect for colder seasons, when you need comfort food. Bonus: it’s made in one pot so the clean-up is a breeze!
This dish is all about building layers of flavor. That’s why you cook each ingredient one at a time, letting the chicken brown, the sausage get nice and crispy edges, the vegetables to saute and seasoning to activate. Finish by adding liquids and bake it in the oven to let all the flavors come together.
Ingredients:
- chicken breasts or thighs
- smoked sausage
- olive oil
- butter
- carrots
- onion
- garlic
- paprika
- dried thyme
- white wine
- tomato paste
- bouillon cube
- water
- cannellini beans
- bread crumbs and Parmesan cheese
How to make Chicken Cassoulet?
- Start by melting butter in a deep skillet. I used enameled cast iron braiser but a Dutch oven works great!
- Add bread crumbs and grated Parmesan cheese. Toast until nicely brown. Remove from skillet.
- Add oil to pan and brown chicken pieces on both sides. Remove onto a plate.
- Preheat oven to 350 degrees Fahrenheit.
- Add sausage to pan and brown for 4 to 5 minutes, stirring often. Remove onto a plate.
- Add more oil and saute onion and carrots.
- Add garlic and saute for 2 minutes.
- Add thyme and paprika and stir in with vegetables.
- Add bouillon cube and tomato paste and stir in. Add white wine and cook everything together, stirring often, until the liquid reduces by half.
- Add beans and return chicken and sausage to the pan. Stir everything together. Add water and stir in well.
- Place pan in preheated oven and bake for 15 to 20 minutes or until bubbly.
- Serve garnished with chopped parsley and toasted bread crumbs.
History of French cassoulet:
This filling casserole-like dish originated from the southwestern region of France. The name comes from the pot it was cooked in, called cassole, simmered on the stove all day long. The idea was to gather beans and any meat, usually the leftovers, and cook everything together. It was a filling and satisfying meal.
Can I make it ahead of time?
The classic version is also cooked, cooled, and cooked again, all repeated a few times. It’s one of those dishes that tastes even better the next day, so don’t forget to save leftovers or make this dish in advance! Cassoulet should last in the fridge for up to four days. Store it in a container with a lid.
What to serve with cassoulet?
A loaf of crusty bread or baguette is all you really need to serve this dish. I made my No-Knead Bread but Focaccia is great too!
Even though the traditional version does not call for toasted bread crumbs, I find this to be a perfect simple topping that adds texture as well as toasty cheese flavor. It’s delicious!
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Easy Chicken Cassoulet
Ingredients
- 1 tablespoon butter
- ½ cup bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoon olive oil divided
- 1 lb chicken breast cut into bite size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 oz smoked sausage sliced
- 4 garlic cloves minced
- 1 medium yellow onion chopped
- 1 large carrot chopped
- ½ teaspoon paprika
- 1 ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- ½ cup dry white wine like Sauvignon Blanc
- 2 15 oz cans cannellini beans drained and rinsed
- 1 chicken bouillon
- 2 cups water see notes
Instructions
- In a deep skillet, melt butter over medium heat. I used enameled cast iron braiser but a Dutch oven works great!
- Add bread crumbs and grated Parmesan cheese and toast until nicely brown. Remove from skillet and set aside.
- Add oil to pan and brown chicken pieces on both sides. Season with salt and pepper. Remove onto a plate.
- Preheat oven to 350 degrees Fahrenheit.
- Add sausage to pan and brown for 4 to 5 minutes, stirring often. Remove onto a plate.
- Add more oil and saute onion and carrots, until softened.
- Add garlic and saute for 2 minutes.
- Add thyme and paprika and stir in with vegetables. This helps activate dry spices and herbs.
- Add bouillon cube and tomato paste and stir in. Saute for 2 to 3 minutes. Add white wine and cook everything together, stirring often, until the liquid reduces by half.
- Add beans and return chicken and sausage to the pan. Stir everything together. Add water and stir in well.
- Place pan in preheated oven and bake for 20 to 25 minutes or until bubbly.
- Serve garnished with chopped parsley and toasted bread crumbs.
Notes
- Cassoulet should last in the fridge for up to four days. Store it in a container with a lid.
- You can use chicken stock in place of bouillon cube and water.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Kristyn says
Yum!! Love the sausage & chicken combination! And, the flavor is incredible! So nice & hearty!
Anna says
Thank you so much, Kristyn!
Dana says
This is a great cassoulet recipe! Perfect for comfort food on a chilly night.
Anna says
Thank you, Dana!
Emma Greek says
I absolutely love your recipes and thank you I’m a vegetarian so I do some substituting but everything turns out well
Anna says
Hi Emma! Thank you so much! I am so glad my recipes are helpful!
rachel says
yum! I love a great one pot recipe, and this one is amazing! thank you for sharing this recipe!
Anna says
Thank you so much, Rachel!