Easy Chicken and Sausage Cassoulet

Why This Recipe is a Keeper!

Ten years ago around this time, I was about to take a two-week trip through France with a group of personal chefs. We all met up in Paris, but because of a train strike, it took us a little longer to get to our destination in the South of France. When we finally arrived in Carcassonne, the first meal we had together that was iconic French was cassoulet. The restaurant owner informed us that each cassoulet takes three days to make!

The flavor was amazing and I savored every bite! Ever since I’ve been smitten with cassoulet but who has three days to make one dish?

Besides the time it takes, the other downside to a classic cassoulet (at least where I live) is most of the ingredients like duck, duck sausage and tarbais beans have to be ordered from specialty suppliers–all which come with hefty price tags.

This Easy Chicken and Sausage Cassoulet:

• Uses ingredients found in any grocery store or which you may already have on hand like budget-friendly chicken thighs, smoked sausage and canned white beans.
• Is healthier than the classic version!
• Tastes as though it took forever to make, but can be on your table in about an hour!

What is cassoulet?

Simply put, cassoulet is a meat-enriched bean casserole. The beans typically used are Tarbais but any white bean such as cannellini or Great Northern works.

It originated as simple peasant farmhouse fare in the Languedoc region of southern France. Peasants, facing starvation during the Hundred Years’ War, were said to have thrown whatever they could find—beans, duck, sausage and other odds and ends into a pot to create a stew. Since then, it has morphed into a rich, elaborate, complex dish that can take days to make.

It’s named for the deep, round earthenware pot called a cassole in which it is baked.  The combination of ingredients such as duck confit, cured meats, sausages, game and the beans are first cooked separately then combined in the cassole followed by a crunchy breadcrumb crust. Although elaborate, this process makes cassoulet a great make-ahead dish.

Recipes vary from cook to cook in that region because historically, it was made with whatever they had available.

How to make Easy Chicken and Sausage Cassoulet:

Recipe Ingredients:

Here’s everything you’ll need to make this cassoulet recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Chicken Thighs: Use boneless, skinless chicken thighs. You could also use chicken breasts but chicken thighs will have more flavor and are more budget-friendly.
• Smoked Sausage: I used regular pork smoked sausage which is slightly different than kielbasa but kielbasa will also work. If you don’t consume pork, use turkey, chicken or beef sausage.
• White Beans: Use either canned cannellini beans (white kidney beans) or Great Northern beans. Drain and thoroughly rinse the beans as the liquid they’re canned in can be quite salty.
• Dry White Wine: Always use a wine that you would enjoy drinking. I typically use an unoaked chardonnay. Non-Alcoholic Substitute: Use 1/2 cup water or broth and 1-2 teaspoons white wine vinegar. (White wine vinegar has a trace amount of alcohol.)

Step-By-Step Instructions:

• Gather and prep all the ingredients
• Preheat oven to 375 degrees.
• Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
• Season the chicken thighs with salt and black pepper on both sides.
• Cook for 6 to 7 minutes on the first side. Flip and cook for another 3-4 minutes or until cooked through to a safe internal temperature of 165 degrees. Transfer to a plate and let cool.

• Add 2 tablespoons of oil, then add onion and celery.
• Reduce heat to medium-low and cook for 5 to 6 minutes or until softened.
• Add the garlic and cook for 15 seconds or until fragrant.

• Stir in the thyme, allspice, cayenne if using, and bay leaf.

• Add the wine and tomato paste and stir to combine. Bring to a simmer and cook for 1 to 2 minutes.

• Add the sausage, beans and broth. Bring to a simmer.

• Shred or dice the chicken, then add to the skillet.
• Add salt and pepper to taste. Remove the bay leaf and discard.
• MAKE AHEAD: Can be made 24 hours ahead to the point of adding the breadcrumbs. Refrigerate until needed then combine the breadcrumbs with olive oil, sprinkle over the top and bake. Add at least an additional 10-12 minutes to the cooking time.

• Combine the breadcrumbs with the remaining olive oil and sprinkle over the top.

• Bake for 20 minutes or until the breadcrumbs are golden and the sides are bubbling.
• Delicious, friends!
• Easy Chicken and Sausage Cassoulet is perfect for a casual dinner or an easy way to impress guests!

Chef Tips and Tricks:

• If possible, always “cook” tomato paste, as I did in this chicken and sausage cassoulet recipe. Doing so changes the aroma and taste of the paste. The result is a cooked rather raw flavor, less bitter, sweeter, and with greater depth.
• Make the breadcrumbs using day-old or older bread. Because the bread is dry, getting it crumbly in the food processor will be easier.

What do you eat with cassoulet?

• A green salad dressed with a simple vinaigrette
• Green vegetable
• French bread
• Arugula, Egg and Asparagus Salad with Creamy Lemon Vinaigrette
• Cider Vinegar Braised Cabbage Wedges
• Roasted Cabbage Steaks with Mustard Vinaigrette
• Mediterranean Braised Green Beans with Tomatoes
• Skillet Charred Green Beans with Goat Cheese Chipotle Butter
• Roasted Green Beans with Tomato Caper Relish

More easy French-inspired chicken recipes:

• Garlic Herb Butter Roast Chicken with Root Vegetables
• Roast Chicken Half with Fingerling Potatoes
• 40 Clove Garlic Chicken
• Chicken Pinot Noir with Wild Mushrooms and Fresh Basil