In a deep skillet, melt butter over medium heat. I used enameled cast iron braiser but a Dutch oven works great!
1 tablespoon butter
Add bread crumbs and grated Parmesan cheese and toast until nicely brown. Remove from skillet and set aside.
½ cup bread crumbs, ¼ cup grated Parmesan cheese
Add oil to pan and brown chicken pieces on both sides. Season with salt and pepper. Remove onto a plate.
2 tablespoon olive oil, 1 lb chicken breast, ½ teaspoon salt, ¼ teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit.
Add sausage to pan and brown for 4 to 5 minutes, stirring often. Remove onto a plate.
12 oz smoked sausage
Add more oil and saute onion and carrots, until softened.
1 medium yellow onion, 1 large carrot
Add garlic and saute for 2 minutes.
4 garlic cloves
Add thyme and paprika and stir in with vegetables. This helps activate dry spices and herbs.
1 ½ teaspoon dried thyme, ½ teaspoon paprika
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.
2 tablespoons tomato paste, 1 chicken bouillon, ½ cup dry white wine
Add beans and return chicken and sausage to the pan. Stir everything together. Add water and stir in well.
2 15 oz cans cannellini beans, 2 cups water
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.