Chicken and Ham Cassoulet

Indulge in the hearty flavors of comfort with this Chicken and Ham Cassoulet, a rustic one-pot meal inspired by traditional French cuisine. Featuring tender bone-in chicken thighs seared to golden perfection, smoky diced ham, and creamy white beans simmered in a savory broth infused with aromatic thyme and bay leaf, this dish is the epitome of cozy, slow-cooked goodness. Topped with crispy chunks of crusty bread toasted to golden-brown perfection in the oven, every bite delivers a satisfying blend of textures and rich, homey flavors. With its simple preparation yet impressive presentation, this cassoulet is perfect for family dinners or special gatherings, offering a taste of France in your own kitchen. Don't forget to garnish with fresh parsley for a bright, finishing touch!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 200 grams Diced ham
• 2 cups Canned white beans (e.g., cannellini or great northern), drained and rinsed
• 2 cups Chicken broth
• 2 cups Crusty bread (cubed)
• 1 large Carrot (diced)
• 2 stalks Celery stalks (diced)
• 1 medium Yellow onion (diced)
• 3 cloves Garlic cloves (minced)
• 3 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 2 sprigs Fresh thyme (or 1 teaspoon dried thyme)
• 1 piece Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the chicken thighs with half the salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs skin-side down for 5-6 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken from the pot and set aside.

Step 5

Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.

Step 6

Stir in the garlic and cook for 1 minute until fragrant.

Step 7

Add the tomato paste, stirring well to combine, and cook for 2 more minutes.

Step 8

Add the diced ham, thyme, bay leaf, white beans, chicken broth, and the remaining salt and pepper. Stir to combine.

Step 9

Nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the broth.

Step 10

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 60 minutes.

Step 11

After 60 minutes, remove the lid, sprinkle the cubed bread on top of the cassoulet, and drizzle with a little olive oil (optional for extra crispiness).

Step 12

Return the pot to the oven, uncovered, and bake for an additional 20-25 minutes until the bread is golden and crispy.

Step 13

Remove the pot from the oven and let it rest for 5 minutes. Discard the thyme sprigs and bay leaf.

Step 14

Garnish with chopped parsley and serve warm.

Nutrition Facts

Serving size	(2827.5g)

Amount per serving	% Daily Value*
Calories	3915.3

Total Fat 204.7g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 849mg	0%
Sodium 8981.4mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 41.5g	0%
Total Sugars 31.5g
Protein 262.5g	0%

Vitamin D 0IU	0%
Calcium 719.7mg	0%
Iron 28.0mg	0%
Potassium 5636.7mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 26.5%

Carbs: 27.0%