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Photo of Easy Weeknight Chicken and Sausage Cassoulet after some has been served with serving utensils.
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4.63 from 16 votes

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. Great as a casual weeknight dinner or perfect for impromptu entertaining!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Chicken and Turkey
Cuisine: French
Diet: Diabetic, Low Lactose
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 1/2 cup olive oil divided
  • Salt and freshly ground black pepper
  • 4 boneless skinless chicken thighs approximately 1 pound
  • 1 medium onion finely chopped
  • 1 large stalk celery or 2 small, finely chopped
  • 5 cloves garlic minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme or 1 teaspoon dried thyme
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper optional
  • 1 large bay leaf
  • 1/2 cup dry white wine
  • 3 tablespoons tomato paste
  • 7 ounces smoked sausage such as kielbasa turkey or pork, quartered lengthwise then sliced into 1/4-inch pieces
  • 2 cans (15-ounce each) cannellini beans or Great Northern beans, drained and rinsed
  • 2 cups chicken broth preferably low-sodium
  • 1 cup coarse fresh breadcrumbs

Instructions

  • 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 6-7 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 5-6 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 1-2 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.
  • 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.

Notes

SUBSTITUTIONS:
  • Can use boneless skinless chicken breasts in place of chicken thighs.
  • If you don’t consume pork, use turkey, chicken, or beef sausage.
  • 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.)
TIP:
  • Make the breadcrumbs using day-old or older bread. Because the bread is dry, it will be easier to get it crumbly in the food processor.
MAKE AHEAD:
  • Cassoulet can be made 24 hours ahead up to the point of adding the breadcrumbs. Refrigerate until needed.
  • When ready to bake, combine the breadcrumbs with olive oil, sprinkle over the top and bake.
  • Because the cassoulet will be cold, add at least 10-12 minutes to the cooking time.

Nutrition

Serving: 1 | Calories: 503kcal | Carbohydrates: 25g | Protein: 24g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 811mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 3mg