Chicken Sausage Cassoulet
Warm, rustic, and packed with hearty flavors, this Chicken Sausage Cassoulet is a comforting one-pot dish perfect for weeknight dinners or casual gatherings. Featuring savory chicken sausages nestled in a rich medley of white beans, tender vegetables, and tangy tomatoes, this French-inspired classic is elevated with fresh thyme, aromatic bay leaves, and a golden Parmesan-panko topping. With minimal prep and a long simmer that builds layers of flavor, this recipe strikes the perfect balance between ease and elegance. Serve it straight from the pot for an inviting, family-style meal that’s as satisfying as it is wholesome. Ideal for cozy evenings, this cassoulet is a must-try for fans of hearty casseroles and one-pan meals!
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Recipe Information
Ingredients
- 4 pieces chicken sausages
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 1 14-ounce can canned diced tomatoes
- 2 cups low-sodium chicken broth
- 2 15-ounce cans canned white beans (cannellini or great northern beans)
- 4 sprigs fresh thyme sprigs
- 2 leaves dried bay leaves
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium heat.
Add the chicken sausages and cook them for 6–8 minutes, turning occasionally, until browned on all sides. Remove the sausages and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil, followed by the diced onion. Sauté for 3–4 minutes until the onion becomes translucent.
Add the minced garlic, sliced carrots, and celery, and cook for another 4–5 minutes until the vegetables start to soften.
Stir in the canned diced tomatoes (with their juice) and chicken broth, scraping the bottom of the pot to loosen any browned bits.
Rinse and drain the canned white beans, then add them to the pot along with the thyme sprigs, bay leaves, salt, and pepper. Stir to combine.
Return the browned chicken sausages to the pot, nestling them into the liquid.
Cover the pot and let the mixture simmer on low heat for 30 minutes, stirring occasionally.
While the cassoulet simmers, preheat your oven to 375°F (190°C) and prepare the breadcrumb topping.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
Once the cassoulet has finished simmering, sprinkle the breadcrumb mixture evenly over the top.
Transfer the pot (uncovered) to the preheated oven and bake for 15 minutes, or until the topping is golden and crispy.
Remove the pot from the oven and let it cool for 5 minutes. Discard the thyme sprigs and bay leaves before serving.
Serve the Chicken Sausage Cassoulet warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 8318 mg | 362% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 41.4 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1207 mg | 93% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3728 mg | 79% | |
*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.
