Chicken White Bean and Sausage Cassoulet
Warm, hearty, and bursting with rustic French flair, this Chicken White Bean and Sausage Cassoulet is the ultimate comfort food for cozy gatherings. Featuring tender chicken thighs, smoky sausage, and velvety white beans simmered in a rich broth infused with garlic, thyme, and a splash of white wine, this dish is a symphony of bold flavors and satisfying textures. A buttery, golden panko breadcrumb topping adds the perfect crisp contrast to the slow-baked stew beneath, making it as visually appealing as it is delicious. Ready in just over an hour and served straight from the skillet or Dutch oven, this cassoulet is a complete meal that will impress at any dinner table. Perfect for fall and winter evenings, this recipe delivers the essence of classic French cuisine with modern ease!
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 12 oz smoked sausage (such as andouille or kielbasa)
- 30 oz canned white beans (drained and rinsed)
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 large carrot (diced)
- 1 large celery stalk (diced)
- 2 tbsp tomato paste
- 2 cups chicken broth
- 0.5 cups dry white wine
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp butter (melted)
- 2 tbsp fresh parsley (chopped for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Step 3
Season the chicken thighs with salt and black pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove and set aside.
Step 4
In the same skillet, add the smoked sausage (sliced into 1/2-inch rounds) and cook for 3-4 minutes until browned. Remove and set aside with the chicken.
Step 5
Reduce heat to medium, then add the remaining 1 tablespoon of olive oil, along with the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until softened.
Step 6
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.
Step 7
Deglaze the skillet with white wine, scraping up any browned bits from the bottom, and let it reduce by half (about 2 minutes).
Step 8
Stir in the chicken broth, bay leaf, thyme sprigs, and white beans. Add the cooked chicken thighs and sausages back into the skillet, nestling them into the liquid.
Step 9
Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 45 minutes.
Step 10
In the meantime, combine panko breadcrumbs and melted butter in a small bowl.
Step 11
After 45 minutes, remove the skillet from the oven and discard the bay leaf and thyme sprigs. Sprinkle the buttery breadcrumbs evenly over the top of the cassoulet.
Step 12
Return the skillet to the oven (uncovered) and bake for an additional 15-20 minutes, or until the breadcrumbs are golden brown and crispy.
Step 13
Let the cassoulet rest for 5 minutes before serving. Garnish with chopped parsley and serve warm.
Nutrition Facts
| Serving size | (2712.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3596.7 |
| Total Fat 196.9g | 0% |
| Saturated Fat 63.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 762.1mg | 0% |
| Sodium 7956.1mg | 0% |
| Total Carbohydrate 224.3g | 0% |
| Dietary Fiber 50.8g | 0% |
| Total Sugars 31.1g | |
| Protein 217.9g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 749.0mg | 0% |
| Iron 30.8mg | 0% |
| Potassium 5945.1mg | 0% |
Source of Calories