Cozy Cassoulet
Immerse yourself in the comforting flavors of a classic "Cozy Cassoulet," a rich and hearty French-inspired casserole perfect for warming up on chilly nights. This one-pot wonder combines tender chicken thighs, smoky sausage, and creamy cannellini beans in a savory tomato and herb-infused broth, creating layers of rustic, satisfying flavor. Finished with a golden, crunchy breadcrumb topping, it’s baked to perfection in a Dutch oven for a dish that feels as indulgent as it is wholesome. With its deeply aromatic base of garlic, onions, and thyme, this cassoulet pairs beautifully with crusty bread or a simple green salad, making it a show-stopping centerpiece for weeknight dinners or dinner parties alike. Cozy comfort food at its finest!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 12 ounces smoked sausage (sliced into 1/2-inch pieces)
- 1 large yellow onion (diced)
- 2 medium carrots (diced)
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 15-ounce cans canned cannellini beans (drained and rinsed)
- 1 14-ounce can canned diced tomatoes (drained)
- 1 cup breadcrumbs (preferably panko)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Season the chicken thighs on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Sear the chicken thighs in the Dutch oven for about 4-5 minutes per side, or until golden brown. Remove and set aside.
Add the smoked sausage to the pot and cook for 3-4 minutes until browned. Remove and set aside with the chicken.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the Dutch oven.
Stir in the onion and carrots, cooking for 5-6 minutes or until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine reduces slightly.
Pour in the chicken broth, then add the thyme, bay leaf, cannellini beans, and diced tomatoes. Stir to combine.
Return the chicken thighs and sausage to the Dutch oven, nestling them into the mixture.
Bring the mixture to a gentle simmer, then cover and transfer the Dutch oven to the preheated oven.
Bake for 1 hour, stirring halfway through, to allow the flavors to meld.
In a small bowl, mix the breadcrumbs with 1/4 teaspoon of salt, a pinch of black pepper, and 1 teaspoon of olive oil.
After 1 hour, remove the Dutch oven lid, sprinkle the breadcrumb mixture evenly over the top, and bake uncovered for an additional 10-15 minutes until golden and crisp.
Remove the cassoulet from the oven, discard the bay leaf, and let it rest for 10 minutes before serving.
Garnish with freshly chopped parsley and serve warm with crusty bread or a green salad.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 7540 mg | 328% | |
| Total Carbohydrate | 294.1 g | 107% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 52.4 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 827 mg | 64% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 6699 mg | 143% | |
*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.
