Chicken Cassoulet
This chicken cassoulet is a rustic, soul-warming French braise featuring tender bone-in chicken thighs, creamy white beans, and smoky sausage slow-cooked in an herb-infused tomato broth. Finished with a golden panko crust, it delivers all the depth of a classic cassoulet with a streamlined approach perfect for home cooks.
Equipment
- Large Dutch oven (5.5 qt or larger)
- Tongs
- Wooden spoon or spatula
- Cutting board and knife
Ingredients
- 2 lbs bone-in, skin-on chicken thighs about 6 pieces, patted dry
- 6 oz smoked sausage or kielbasa sliced into 1/2-inch coins
- 2 cans cannellini beans 15 oz each, drained and rinsed
- 1 large yellow onion diced
- 5 cloves garlic thinly sliced
- 1 cup crushed tomatoes
- 2 cups chicken stock low sodium preferred
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil plus extra for drizzling
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp fresh flat-leaf parsley chopped, for garnish
Instructions
- Preheat your oven to 325°F (165°C). Pat the chicken thighs completely dry with paper towels on all sides, then season generously with kosher salt and black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer (work in batches if necessary). Sear without moving for 5 to 6 minutes until the skin is deeply golden and releases easily from the pot. Flip and sear the other side for 2 minutes, then transfer to a plate and set aside.
- Add the sliced sausage to the same Dutch oven and cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until browned on the cut sides. Remove with a slotted spoon and set aside with the chicken.
- Reduce the heat to medium. Add the diced onion to the fat remaining in the pot and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the sliced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
- Pour in the crushed tomatoes and chicken stock, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Stir in the drained cannellini beans, thyme sprigs, and bay leaves until everything is combined.
- Nestle the seared chicken thighs and sausage back into the pot, placing the chicken skin-side up so the skin sits just above the braising liquid. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 45 minutes.
- Carefully remove the Dutch oven from the oven and take off the lid. Sprinkle the panko breadcrumbs evenly over the surface of the cassoulet and drizzle lightly with olive oil. Return the pot to the oven uncovered and bake for an additional 20 to 25 minutes until the breadcrumbs are golden brown and the braising liquid is bubbling around the edges.
- Remove the cassoulet from the oven and let it rest uncovered for 10 minutes. Discard the bay leaves and thyme sprigs. Taste the braising liquid and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve directly from the Dutch oven.
Notes
For best results, sear the chicken in batches to avoid overcrowding the pot, which prevents proper browning. The cassoulet tastes even better the next day as the flavors meld overnight. To freeze, cool completely and store in airtight containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then warm covered at 325°F for 25 minutes, adding a splash of chicken stock if the liquid has thickened too much. Add fresh breadcrumbs before the final uncovered bake to restore the golden crust.