Easy Chicken and Sausage Cassoulet

Easy Chicken and Sausage Cassoulet is a simplified, healthier version of the iconic French Provincial dish that can take days to make but it has all the flavor.


Skinless Chicken Thighs Celery Allspice Tomato Paste Smoked Sausage Cannellini Beans Chicken Broth Coarse Breadcrumbs

Cook Chicken

Season chicken thighs with salt and pepper and cook in olive oil until no longer pink. Transfer to a plate and let cool.

Cook Cassoulet

Refresh the olive oil and cook onion and celery until softened. Add the garlic and fresh herbs and spices and give it a stir. Add the wine and tomato paste and cook briefly.


Add the sausage, beans and broth. Bring to a simmer. Add shredded chicken and seasoning to taste.


Combine breadcrumbs with olive oil and sprinkle over the top. Bake at 375F for 20 minutes or until the breadcrumbs are golden and the sides are bubbling.

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