Weekday Cassoulet
Transform your busy weeknight into a culinary escape with this hearty yet approachable Weekday Cassoulet. Packed with smoky sausage, tender chicken thighs, creamy white beans, and a medley of vibrant vegetables, this French-inspired comfort dish is both rustic and refined. A splash of dry white wine and fragrant herbs like thyme and bay leaves infuse the broth with a depth of flavor that feels gourmet without the fuss. Finished with golden, crispy breadcrumbs under the broiler, this one-pot marvel is ready in just under an hour, making it perfect for family dinners or casual entertaining. Serve it hot, garnished with fresh parsley and a side of crusty bread, for a satisfying meal that’s as delightful as it is easy to prepare. Indulge in the charm of cassoulet without spending all day in the kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 yellow onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 0.5 cup dry white wine
- 2 cups chicken broth
- 2 15-ounce cans canned white beans, drained and rinsed
- 1 14-ounce can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Slice the smoked sausage into rounds and sear them in the hot oil for 2-3 minutes per side, until browned. Remove and set aside.
Season the chicken thighs with salt and pepper. Add them to the skillet and sear each side for 3-4 minutes until golden brown. Remove and set aside with the sausage.
Reduce the heat to medium. Add the diced onion and carrots to the skillet and cook for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine, scraping the bottom of the skillet to deglaze and lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth, white beans, crushed tomatoes, bay leaves, and dried thyme. Return the sausage and chicken thighs to the skillet, nestling them into the mixture.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
While the cassoulet is simmering, preheat your oven’s broiler. Combine the breadcrumbs with a drizzle of olive oil in a small bowl.
Once the cassoulet is done simmering, remove the bay leaves and sprinkle the breadcrumb mixture evenly over the top.
Place the skillet or Dutch oven under the broiler for 2-4 minutes, watching closely, until the breadcrumbs are golden brown and crispy.
Garnish with fresh parsley, if desired, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1014 mg | 22% | |
*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.
