Chicken and Ham Cassoulet
Indulge in the hearty flavors of comfort with this Chicken and Ham Cassoulet, a rustic one-pot meal inspired by traditional French cuisine. Featuring tender bone-in chicken thighs seared to golden perfection, smoky diced ham, and creamy white beans simmered in a savory broth infused with aromatic thyme and bay leaf, this dish is the epitome of cozy, slow-cooked goodness. Topped with crispy chunks of crusty bread toasted to golden-brown perfection in the oven, every bite delivers a satisfying blend of textures and rich, homey flavors. With its simple preparation yet impressive presentation, this cassoulet is perfect for family dinners or special gatherings, offering a taste of France in your own kitchen. Don't forget to garnish with fresh parsley for a bright, finishing touch!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 200 grams Diced ham
- 2 cups Canned white beans (e.g., cannellini or great northern), drained and rinsed
- 2 cups Chicken broth
- 2 cups Crusty bread (cubed)
- 1 large Carrot (diced)
- 2 stalks Celery stalks (diced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 2 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken thighs with half the salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 5-6 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken from the pot and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the tomato paste, stirring well to combine, and cook for 2 more minutes.
Add the diced ham, thyme, bay leaf, white beans, chicken broth, and the remaining salt and pepper. Stir to combine.
Nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the broth.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 60 minutes.
After 60 minutes, remove the lid, sprinkle the cubed bread on top of the cassoulet, and drizzle with a little olive oil (optional for extra crispiness).
Return the pot to the oven, uncovered, and bake for an additional 20-25 minutes until the bread is golden and crispy.
Remove the pot from the oven and let it rest for 5 minutes. Discard the thyme sprigs and bay leaf.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 767 mg | 16% | |
*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.
