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Rustic Chicken Cassoulet Recipe

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★★★★★

4.8 from 106 reviews

This Rustic Chicken Cassoulet is a hearty, comforting French-inspired dish featuring tender chicken thighs, smoky sausage, creamy cannellini beans, and a flavorful vegetable base. Slow-baked in the oven with a savory blend of herbs, spices, and a crisp panko topping, this cassoulet is perfect for cozy dinners and showcases rich flavors with a satisfying, rustic texture.

Ingredients

Scale

Meat and Sausage

  • 1 ½ lbs chicken thighs, bone-in, skin-on
  • ½ lb smoked sausage (like kielbasa), sliced

Vegetables and Aromatics

  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced

Seasonings and Herbs

  • 1 tablespoon tomato paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Liquids

  • 1 ½ cups chicken stock
  • ½ cup dry white wine
  • 1 tablespoon olive oil

Finishing Touches

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the cassoulet.
  2. Sear the Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them in the hot oil for about 4 minutes per side until golden brown. Remove the chicken and set aside.
  3. Brown the Sausage: In the same pot, add the sliced smoked sausage and brown it slightly to develop flavor, then remove and set aside with the chicken.
  4. Sauté Vegetables and Aromatics: Reduce the heat to medium and add diced onion, carrots, and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally until softened. Stir in minced garlic, tomato paste, smoked paprika, dried thyme, and bay leaf, cooking for another minute to release their aromas.
  5. Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce for 2 to 3 minutes, concentrating its flavor.
  6. Add Liquids and Return Meats: Stir in the chicken stock and drained cannellini beans. Return the browned sausage and seared chicken thighs back to the pot. Bring the mixture to a simmer.
  7. Bake the Cassoulet: Cover the Dutch oven and transfer it to the preheated oven. Bake covered for 45 minutes to meld flavors and tenderize the chicken.
  8. Uncover and Continue Baking: After 45 minutes, uncover the pot and bake for an additional 20 minutes to thicken the stew and develop a richer crust.
  9. Prepare the Breadcrumb Topping: While baking, mix panko breadcrumbs with melted butter to coat evenly.
  10. Broil the Topping: Once the baking is complete, sprinkle the buttered panko over the cassoulet and place under the broiler for 2 to 3 minutes until golden brown and crisp. Keep a close eye to avoid burning.
  11. Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve hot for a rustic and satisfying meal.

Notes

  • Bone-in, skin-on chicken thighs provide the richest flavor and moistest meat in this dish.
  • Smoked sausage adds a lovely smoky depth; kielbasa or similar smoked varieties work best.
  • For a non-alcoholic version, substitute white wine with additional chicken stock or a splash of white grape juice.
  • Panko breadcrumbs mixed with butter give a crunchy contrast but can be omitted for a lower-carb option.
  • Use a heavy Dutch oven for even heat distribution both on stovetop and in oven.
  • Leftovers taste even better the next day as flavors continue to meld.

Keywords: chicken cassoulet, rustic cassoulet, baked chicken casserole, French chicken stew, comfort food, cannellini beans, smoked sausage recipe

Find it online: https://lieblingsmahlzeit.com/rustic-chicken-cassoulet-recipe/