Quick Chicken Cassoulet
Dive into the comforting flavors of this Quick Chicken Cassoulet, a simplified spin on the classic French dish, perfect for busy weeknights without sacrificing depth of flavor. Tender bone-in chicken thighs and smoky sausage are simmered with hearty white beans, sweet carrots, and aromatic garlic in a rich tomato and chicken broth base, infused with fragrant thyme and a hint of bay. Finished under the broiler with a crunchy panko breadcrumb topping, this one-pot recipe delivers a satisfying and rustic meal with minimal cleanup. Ready in under an hour, this cassoulet combines wholesome ingredients and a touch of elegance, making it ideal for both casual family dinners and cozy entertaining.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin removed)
- 2 tablespoons olive oil
- 8 ounces smoked sausage, sliced
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 3 cloves garlic cloves, minced
- 2 cups canned white beans (e.g., cannellini), drained and rinsed
- 1 cup chicken broth
- 14 ounces canned diced tomatoes
- 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Season the chicken thighs with salt and pepper on both sides. Add them to the skillet and sear for 3-4 minutes per side until golden brown (they do not need to be fully cooked). Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the smoked sausage slices and cook for 2-3 minutes until browned. Remove and set aside with the chicken.
Add the diced onion and sliced carrots to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the white beans, chicken broth, and canned diced tomatoes (with their juices). Add the thyme sprigs and bay leaf.
Return the chicken and sausage to the skillet, nestling them into the mixture. Bring to a simmer and cook for 20 minutes uncovered, allowing the flavors to meld.
Meanwhile, preheat your broiler on high.
Sprinkle the panko breadcrumbs evenly over the cassoulet. Place the skillet under the broiler for 2-3 minutes, or until the breadcrumbs are golden and crispy. Watch closely to avoid burning.
Remove the skillet from the oven and discard the thyme sprigs and bay leaf. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6330 mg | 275% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 27.8 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 550 mg | 42% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4490 mg | 96% | |
*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.
