Chicken cassoulet might sound like something you'd only dare tackle on a lazy Sunday or during a culinary deep dive into French cuisine, but this version is perfect for a cozy, quick weeknight dinner. With all the rich, comforting elements of the cassoulet traditionnel—savory meats, white beans, and aromatic herbs—this simplified version brings the heart of southern France to your table in a fraction of the time. Whether you're curling up with a bowl during the colder months or just craving something soul-warming, this dish is a standout among winter stew recipes and makes a great entry point into the world of French recipes authentic enough to impress, yet easy enough to actually make.
Chicken Cassoulet
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine French
Dutch oven (like a Le Creuset or Staub, 5.5 qt or larger)
Wooden spoon
Chef’s Knife
Cutting board
Medium mixing bowl
Oven-safe baking dish (if you want to crisp the topping under a broiler)
- Chicken thighs bone-in, skin-on preferred – 6 pieces
- Salt and freshly ground black pepper – to taste
- Olive oil – 2 tablespoons
- Smoked sausage like andouille or kielbasa – 8 oz, sliced into thick coins
- Yellow onion – 1 large diced
- Carrots – 2 medium peeled and diced
- Celery stalks – 2 diced
- Garlic cloves – 4 minced
- Tomato paste – 2 tablespoons
- Dry white wine – ½ cup
- Chicken broth – 2 cups
- Canned white beans cannellini or Great Northern – 2 cans, drained and rinsed
- Bay leaf – 1
- Fresh thyme – 4 sprigs or 1 teaspoon dried thyme
- Breadcrumbs preferably panko – ¾ cup
- Butter – 2 tablespoons melted
- Fresh parsley – for garnish optional
Step 1: Season and Sear the Chicken
Pat your chicken thighs dry with paper towels and season both sides generously with salt and pepper. In your Dutch oven, heat olive oil over medium-high heat. Sear the chicken, skin-side down first, until the skin is golden brown and crisp—about 5-6 minutes per side. Remove the chicken and set aside.
Step 2: Brown the Sausage and Sauté the Veggies
In the same pot, add the sausage slices and cook until browned. Then add diced onion, carrot, and celery, and sauté until softened—about 8 minutes. Toss in the garlic and tomato paste, stirring until fragrant and the tomato paste darkens slightly (2 minutes).
Step 3: Deglaze and Build Flavor
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute, then stir in the chicken broth, white beans, bay leaf, and thyme. Return the chicken (skin-side up) to the pot, nestling them slightly into the liquid without fully submerging the crispy skin.
Step 4: Simmer and Thicken
Bring everything to a low simmer. Cover and cook over low heat for about 25 minutes, allowing the flavors to meld and the broth to reduce slightly.
Step 5: Add Breadcrumb Topping
In a bowl, mix the breadcrumbs with melted butter and a pinch of salt. Remove the lid from the Dutch oven, sprinkle the topping evenly over the cassoulet, and transfer the whole pot to the oven under a preheated broiler for 3-5 minutes—just until golden and crispy on top.
Step 6: Serve and Garnish
Remove the bay leaf, sprinkle fresh parsley over the top, and serve hot. A good crusty baguette wouldn’t hurt here either.
Perfect Pairings
This chicken cassoulet is rich, comforting, and layered with flavor, so a simple side is best. Think rustic and minimal:
- Crusty French bread – to mop up that delicious sauce
- Light salad – something bitter or acidic like arugula with lemon vinaigrette
- Green beans almondine – for a classic French touch
For drinks, a dry white wine like Sauvignon Blanc or a medium-bodied red like Côtes du Rhône complements the dish beautifully. And if you’re craving something cozier, a warm cider or even a mulled wine makes a great pairing, especially if you’re serving this as one of your go-to winter stew recipes.
FAQs
1. What kind of chicken should I use for chicken cassoulet?
Bone-in, skin-on chicken thighs are your best bet. They stay juicy, have more flavor than breasts, and the skin crisps beautifully. Boneless can work in a pinch, but you'll lose that traditional texture and richness.
2. Can I use canned beans?
Yes, canned white beans are ideal for this cassoulet recipe easy enough for weeknights. Just rinse them well to remove excess salt.
3. What’s the difference between cassoulet and cassolette?
Cassoulet is the hearty stew we’ve made here, while a cassolette recipe typically refers to a small portion of a baked dish served in individual ramekins—think more of a composed plate with elegant presentation.
4. Is this an authentic French cassoulet?
Not quite, but it borrows all the key elements of a french cassoulet recipe—beans, meat, herbs, and slow cooking. If you want to go full cassoulet traditionnel, you’d add duck confit, pork sausage, and possibly lamb or even goose fat.
5. Can I make this ahead?
Absolutely. In fact, like many French dishes, it tastes even better the next day. The flavors deepen as it sits, making this one of those perfect French recipes authentic enough for guests but practical enough for meal prep.
6. Can I make a Southern-style variation?
Sure! Channeling the spirit of oxtails recipes Southern-style, you can swap out chicken for slow-braised oxtail or short ribs for a rich, Southern-French mashup.
