Cassoulet Style Chicken Thighs
Transform your dinner routine with this hearty and comforting Cassoulet Style Chicken Thighs recipe. This French-inspired one-pot wonder features tender, golden-browned chicken thighs nestled in a rich and savory medley of smoked sausage, creamy white beans, and aromatic vegetables, all simmered together in a tomato-infused broth. Topped with buttery breadcrumbs and baked to crispy perfection, this dish is as visually stunning as it is delicious. Perfect for cozy family meals or entertaining guests, it delivers layers of flavor in every bite. Serve it straight from the skillet with a sprinkle of fresh parsley for a rustic yet elegant presentation. With keywords like "cassoulet recipe," "chicken thigh dinner," and "one-pot meals," this recipe is guaranteed to impress your taste buds and search engines alike!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces smoked sausage (such as andouille or kielbasa), sliced into rounds
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 30 ounces canned white beans (such as cannellini or great northern beans), drained and rinsed
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
In a large ovenproof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced smoked sausage and cook until browned, about 3 minutes. Remove and set aside with the chicken.
Add the remaining tablespoon of olive oil to the skillet. Stir in the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the canned diced tomatoes and their juices. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet.
Pour in the chicken broth and add the drained white beans, thyme sprigs, and bay leaf. Stir until combined.
Return the chicken thighs and smoked sausage to the skillet, nestling them into the bean mixture. Bring to a simmer.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 45 minutes.
In a small bowl, mix the breadcrumbs with the melted butter and a pinch of salt.
Remove the skillet from the oven and uncover it. Sprinkle the buttered breadcrumbs evenly over the top of the dish.
Increase the oven temperature to 400°F (200°C) and return the skillet to the oven. Bake, uncovered, until the breadcrumbs are golden brown, about 15 minutes.
Remove from the oven and let rest for 5 minutes. Discard the thyme sprigs and bay leaf before serving.
Garnish with chopped fresh parsley, if desired, and serve warm from the skillet.
Nutrition Facts
Calories |
4669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 8641 mg | 376% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 40.3 g | ||
| Protein | 266.9 g | 534% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 916 mg | 70% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 6778 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
