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.
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.