Chicken Cassoulet
Cozy up with a hearty and flavorful Chicken Cassoulet, a classic French-inspired comfort dish perfect for family dinners or special occasions. This slow-simmered casserole features tender, golden-seared chicken thighs and savory sausages nestled in a rich medley of white beans, carrots, celery, and aromatic herbs. Enhanced with a splash of dry white wine and topped with golden, crispy breadcrumbs, this recipe balances rustic simplicity with deep, satisfying flavors. With a hands-on prep time of just 20 minutes followed by a luxurious simmer and bake, this show-stopping one-pot meal pairs beautifully with crusty bread or a light green salad for an unforgettable dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces sausages (such as Toulouse or Italian)
- 1 piece medium onion, diced
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 4 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups chicken stock
- 2 cups canned white beans (such as cannellini or Great Northern), drained and rinsed
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs, skin side down, and sear for 5–7 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the sausages and cook for 4–5 minutes until browned. Remove the sausages and set aside with the chicken.
Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly caramelized.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine reduce for 2–3 minutes.
Pour in the chicken stock and stir. Add the white beans, thyme sprigs, and bay leaf. Return the chicken thighs and sausages to the pot, nestling them into the mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, stirring occasionally, until the chicken is tender and the flavors are well combined.
Preheat the oven to 375°F (190°C).
Remove the lid from the pot and sprinkle breadcrumbs evenly over the top. Transfer the pot to the oven and bake uncovered for 15–20 minutes, or until the breadcrumbs are golden brown and crispy.
Remove the pot from the oven and let it cool slightly. Discard the thyme sprigs and bay leaf.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 7860 mg | 342% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 29.6 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4363 mg | 93% | |
*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.
