Chicken and Sausage Cassoulet
Dive into the comforting warmth of a classic Chicken and Sausage Cassoulet, a French-inspired one-pot wonder that promises layers of robust flavor in every bite. This hearty dish features tender, golden-browned chicken thighs and smoky kielbasa or andouille sausage nestled in a rich medley of white beans, aromatic vegetables, crushed tomatoes, and a splash of dry white wine. Topped with buttery panko breadcrumbs toasted to perfection, the cassoulet offers a satisfying crunch to contrast its velvety base. Slow-baked in an oven-safe Dutch oven, this recipe is ideal for cozy family dinners or entertaining guests, with aromas that will fill your kitchen and hearts alike. Garnished with fresh parsley and served alongside crusty bread or a crisp side salad, this chicken and sausage cassoulet is a soul-warming dish that transforms simple ingredients into an unforgettable meal. Perfect for anyone seeking a rustic, savory dinner idea that's both impressive and approachable.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 8 ounces Smoked sausage, such as kielbasa or andouille
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Carrot, peeled and diced
- 1 medium Celery stalk, diced
- 4 pieces Garlic cloves, minced
- 14 ounces Canned crushed tomatoes
- 2 cups Chicken broth
- 1 cup Dry white wine
- 30 ounces Canned white beans (such as cannellini or great northern), drained and rinsed
- 4 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 1 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped parsley, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the smoked sausage to the pot. Cook until browned, about 2-3 minutes. Remove the sausage and set aside with the chicken.
Add the remaining tablespoon of olive oil to the pot, then stir in the onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes and chicken broth, then add the white beans, thyme sprigs, and bay leaf. Mix well.
Nestle the chicken thighs and sausage into the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Bake for 1 hour, checking occasionally to ensure the liquid levels remain sufficient.
While the cassoulet is baking, prepare the breadcrumb topping by tossing panko breadcrumbs with the melted butter, 1/4 teaspoon of salt, and a dash of black pepper. Set aside.
After 1 hour, remove the lid from the Dutch oven and evenly sprinkle the breadcrumb mixture over the cassoulet.
Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes, or until the breadcrumb topping is golden and crisp.
Remove the Dutch oven from the oven and discard the thyme sprigs and bay leaf. Let the dish rest for 5 minutes before serving.
Garnish with chopped parsley and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1036 mg | 22% | |
*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.
