When the first spoonful of this Easy Cassoulet wafted its fragrant steam through my kitchen, I knew my persistence had paid off. Through three rounds of tweaks—swapping chicken cuts, adjusting bean ratios, and timing the bake to a hair—I landed on golden edges that bubble softly around the sides. This cozy French classic, with its rich buttery smell and tender meats in a silky sauce, has become my go-to cold-evening antidote.
Why You’ll Love Easy Cassoulet
- Hearty layers of bacon, sausage, chicken, and beans in one pot
- Effortless weeknight prep with pantry staples and canned beans
- Bubbling, crusty top with a tender interior—pure sensory delight
- A taste of southwestern France right at your dinner table
A Little Background
I first tried cassoulet on a rainy December evening in Lyon, and vowed to recreate that nutty, toasted-scented magic at home. My prep tests even included soaking dried beans overnight, only to realize canned beans gave me the same creamy texture with zero soaking fuss—personal testing note #1.
Key Ingredients for Easy Cassoulet
- Extra-virgin olive oil: Helps render fat and build base flavor; use mild-tasting for balance
- Thick-cut bacon: Adds smoky richness; can substitute pancetta if you prefer an Italian twist
- Smoked sausage: Brings depth and spice; kielbasa or andouille both work beautifully
- Chicken thighs: Stay juicy and tender; opt for boneless, skinless for even cooking
- Cannellini beans: Provide creamy body; undrained canned beans keep the sauce silky
How to Make Easy Cassoulet
- Preheat the oven to 350°F.
- Heat oil in a 5- to 6-quart Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until fat renders and bacon crisps, about 4 minutes. Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving fat in pot.
- Increase heat to medium-high; add sausage in a single layer and cook until browned, about 2 minutes. Stir and cook until lightly browned on the other side, about 2 more minutes. Transfer to plate with bacon.
- Add onion to pot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it darkens, about 1 minute.
- Pour in chicken broth, scraping up browned bits with a wooden spoon. Bring to a simmer, then add beans (undrained), bacon, sausage, chicken thighs, and bay leaf. Season with salt and pepper to taste.
- Cover pot and transfer to oven. Bake until chicken is cooked through and sauce thickens, about 45 minutes.
- Remove bay leaf. Sprinkle parsley over cassoulet before serving.
Pro Tips & Troubleshooting
- After browning sausage, wipe out excess fat for a lighter sauce—testing note #2 revealed it keeps flavors balanced.
- If beans absorb too much liquid, stir in up to ½ cup extra stock before baking to prevent dryness.
- Swap fresh thyme sprigs for ½ teaspoon dried thyme in winter when gardens aren’t an option.
- To halve the recipe, use a 3-quart Dutch oven and bake for the same time; doubling just needs a 7-quart pot.
Storage & Make-Ahead Guide
Let cassoulet cool for no more than 2 hours before refrigerating. Store in an airtight container for up to 3 days or freeze in portions for up to 2 months—testing note #3 found reheating from frozen in a 325°F oven keeps the crust crisp. Reheat to an internal temperature of 165°F. Always discard any leftovers left out more than 2 hours to stay safe.
Serving Suggestions
Garnish with extra parsley and serve with a simple green salad tossed in mustard vinaigrette. A crusty baguette or garlic-rubbed bread is ideal for mopping up the glossy sauce. Pair with a chilled rosé or a light-bodied red.
Frequently Asked Questions
- Can I use dried beans instead of canned? Yes. Soak 1½ cups dried cannellini beans overnight, then drain and add with 2 cups extra broth; simmer until tender before baking.
- What can I substitute for chicken thighs? Chicken breasts work, but reduce bake time by 10 minutes to avoid dryness.
- How long does cassoulet last in the fridge? Up to 3 days in an airtight container; always cool within 2 hours.
- Can I make cassoulet ahead of time? Yes. Assemble and refrigerate (covered) up to 24 hours before baking; increase bake time by 5–10 minutes if it’s cold straight from the fridge.
- How do I get a crispy top on cassoulet? Uncover during the last 10 minutes of baking or broil for 2–3 minutes, watching closely.
- Is there a vegetarian version of cassoulet? Swap vegetable broth for chicken stock and use smoked tofu or tempeh in place of meat; add extra mushrooms for umami.
Final Thoughts
This Easy Cassoulet warms both stomach and soul—one of my favorite cozy meals to share with friends. I can’t wait to hear how your batch turns out; drop a comment or photo below so we can all savor the results together!
More Recipes You’ll Love
- Slow-Cooker Tuscan Chicken Meatballs with Gnocchi – comforting slow-cooked meal with Tuscan flavors that echo our cassoulet’s hearty profile
- Creamy Tuscan Butter Bean – rich, bean-forward side that shares the creamy texture of cassoulet’s sauce
- Rustic No-Knead Rosemary Garlic Bread – crusty loaf perfect for sopping up that bubbling, flavorful cassoulet sauce
- Crockpot Chicken and Gravy – another one-pot comfort classic with tender meat and savory gravy for cozy dinners
Easy Cassoulet
A cozy one-pot French classic layering bacon, sausage, chicken thighs, and creamy beans in a rich, fragrant broth that bakes to golden, bubbling perfection.
Servings 6 servings
Calories 550kcal
Ingredients
Meat & Beans
- 2 tablespoons extra-virgin olive oil
- 6 ounces thick-cut bacon cubed (about 1½ cups)
- 1 pound smoked sausage cut into ½-inch slices
- 1 medium yellow onion chopped (about 1½ cups)
- 4 cloves garlic minced (about 2 tablespoons)
- 2 teaspoons fresh thyme leaves chopped
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 4 cans cannellini beans 15-ounce each, undrained
- 1.5 pounds boneless skinless chicken thighs about 6 thighs
- 1 bay leaf
- kosher salt and freshly ground black pepper to taste
Garnish
- 2 tablespoons fresh parsley leaves chopped
Instructions
Meat & Beans
- Heat oil in a 5- to 6-quart Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until fat renders and bacon crisps, about 4 minutes. Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving fat in pot.6 ounces thick-cut bacon
- Increase heat to medium-high; add sausage in a single layer and cook until browned, about 2 minutes. Stir and cook until lightly browned on the other side, about 2 more minutes. Transfer to plate with bacon.1 pound smoked sausage
- Add onion to pot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it darkens, about 1 minute.1 medium yellow onion, 4 cloves garlic, 2 teaspoons fresh thyme leaves, 1 tablespoon tomato paste
- Pour in chicken broth, scraping up browned bits with a wooden spoon. Bring to a simmer, then add beans (undrained), bacon, sausage, chicken thighs, and bay leaf. Season with salt and pepper to taste.4 cups low-sodium chicken broth, 4 cans cannellini beans, 6 ounces thick-cut bacon, 1 pound smoked sausage, 1.5 pounds boneless skinless chicken thighs, 1 bay leaf
- Cover pot and transfer to a 350°F oven. Bake until chicken is cooked through and sauce thickens, about 45 minutes.1.5 pounds boneless skinless chicken thighs
Garnish
- Remove bay leaf. Sprinkle parsley over cassoulet before serving.
Notes
Personal testing note #1: Using canned beans cut soaking time and gave me consistently creamy results.
Personal testing note #2: Wiping excess fat after browning sausage prevents an overly oily sauce.
Personal testing note #3: Reheating frozen cassoulet at 325°F helps maintain a crisp top layer while warming through.