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

Easy Chicken and Sausage Cassoulet

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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!
Course Chicken and Turkey
Cuisine French
Diet Diabetic, Low Lactose
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 503


  • 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 cups coarse fresh breadcrumbs


  • 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 and place smooth side down in the preheated pan. Cook undisturbed for 6-7 minutes, adjusting the heat as necessary so thighs cook evenly. Flip when edges are opaque and lightly browned 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 to the touch. Do not wipe out the skillet and keep it at medium-high.
  • While the chicken is cooling, 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, stirring often 1-2 minutes or until thickened.
  • Add the sausage, beans and broth. Bring to a simmer.
  • Shred the chicken, letting the bean, sausage and vegetable combination simmer while you shred.
  • Add the chicken, heat it through and taste for seasoning. Add salt and pepper to taste. Remove the bay leaf and discard.
  • Smooth the top of the cassoulet.
  • 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.


MAKE AHEAD: Cassoulet 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.


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