Quick Cassoulet
Bring the hearty flavors of France to your table in just under an hour with this Quick Cassoulet, a simplified take on the traditional slow-cooked classic. Packed with tender chicken thighs, smoky sausage, creamy white beans, and a medley of tomatoes and fragrant herbs, this one-pot wonder is a comforting and flavorful meal that’s perfect for busy weeknights. Topped with a golden breadcrumb and Parmesan crust, this dish delivers a delightful crunch with every bite. Ready in just 50 minutes, this recipe combines ease and elegance, making it an ideal choice for satisfying family dinners or casual gatherings. Serve with crusty bread or a green salad to complete the experience!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Smoked sausage (e.g., andouille or kielbasa), sliced into rounds
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 15-ounce cans Canned white beans (e.g., cannellini or Great Northern), drained and rinsed
- 1 14-ounce can Diced tomatoes (with juice)
- 1 cup Chicken broth
- 2 leaves Bay leaves
- 1 tablespoon Fresh thyme leaves (or 1 teaspoon dried thyme)
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Brown them in the skillet for 4-5 minutes on each side until golden. Remove and set aside.
In the same skillet, add the smoked sausage and cook for 3-4 minutes, stirring, until lightly browned. Remove and set aside with the chicken.
Lower the heat to medium and add the diced onion. Sauté for 4-5 minutes until softened, then stir in the minced garlic and cook for an additional minute until fragrant.
Add the white beans, diced tomatoes (with their juice), chicken broth, bay leaves, and thyme to the skillet. Stir well to combine.
Return the chicken thighs and sausage to the skillet, nestling them into the bean mixture. Bring to a simmer and cook for 10 minutes, uncovered.
While the cassoulet simmers, preheat the broiler on your oven.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese together.
Sprinkle the breadcrumb mixture evenly over the cassoulet. Transfer the skillet to the oven and broil for 2-3 minutes until the topping is golden and crispy.
Remove the cassoulet from the oven, discard the bay leaves, and let it rest for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.5 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1168 mg | 25% | |
*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.
