Easy Cassoulet

Easy Cassoulet – hearty and oh-so-filling French recipe made EASY. A one-pot meal loaded with beans, sausages, chicken, carrots and more cooked low and slow in a rich aromatic sauce topped with buttery garlicky breadcrumbs for added texture. Truly an elevated comfort food!

Welcome to our Easy French-themed Recipes mini-series! I am so excited to take on this challenge with you guys!

Well, I’d like to keep things interesting as much as possible on this blog. And so I decided why not post a 4-day French-themed recipes this week for you guys. French recipes aren’t just made at fancy restaurants; YOU can also make them right at home.

So as a starter, I’m bringing to you an updated and much-improved Easy Cassoulet recipe which reminds me of my childhood.

My Quest in Making *THE* Cassoulet

Growing up, my French neighbor, Mrs. Midi, always made a mean cassoulet; it was out of this world delicious! I am telling you, I could smell it around the corner. The aromatic blend of all the herbs and succulent meats just wafted it’s way to our house. Right then and there I knew it was time for me to return her plate. My only regret is that I never watched her make it or even asked for a recipe. What was I thinking back then?

Recently, I went to make it and the search has been quite interesting, to put it lightly. Most of the cassoulet recipes are elaborate and labor intensive, with lots of stages that could scare any seasoned cook.

I almost gave up. Seriously! I spend quite a few sleepless nights doing research on the internet, cookbooks and magazines. It was overwhelming; I stopped and decided to go with my acquired cassoulet knowledge and with my taste buds, of course, and thus the birth of this EASY version of cassoulet.

What is Cassoulet?

A cassoulet is a one-pot dish originating in southern France. Traditional cassoulets are made of  white beans, meat (typically pork sausages, goose, duck and/or mutton) and pork skin cooked low and slowly in a deep round casserole pot. Unlike the casseroles in American cooking, this recipe doesn’t include any cream, canned soups, fried onions or cheeses as garnish. But instead, it’s packed with filling proteins from the beans and various meat simmered in a herby aromatic rich sauce.

Easy Cassoulet Ingredients

• Dried Great Northern Beans – I use dried beans in this recipe to infuse additional flavors in it as I cook it to tenderize. But if you want to cut back the time, feel free to use canned white beans (See NOTES for more)
• Chicken Thighs – You know how much I love thighs! It adds another layer of flavor to any dish. But if all you have is chicken breast (bone in or out), you can substitute it for the thighs. Or if you want to stay true to the original French recipe, then use duck meat.
• Sausages – I use smoked sausages as they’re easy to find. Traditional French cassoulets would use Toulouse sausage made with a blend of pork and duck meat.
• Bacon – So instead of pork skin, I’m using bacon. And isn’t it true that anything with bacon taste great?
• Tomatoes – To add richness and color to our sauce.
• Veggies – I use carrots, onion, garlic and celery sticks.
• Herbs – To infuse more flavors into the beans, I cooked the beans with thyme, parsley, and oregano. Feel free to play around with the herbs and aromatics.
• Chicken Broth – Make sure to use the low-sodium ones OR you can swap it with the aromatic water used to cook the beans.
• White Wine – Dry white wine such as pinot grigio or sauvignon blanc are good choices. Or replace it with the water from the cooked beans.
• Crumb Topping – I use butter, garlic, breadcrumbs and parsley for that added crunch on top. You know me, I don’t skimp on the ingredients.

Feel free to switch the meat around and spices around to suit your taste buds.

Can I Use Canned Beans?

Yes, you can. If you’re short in time, feel free to use a canned white beans. Cook the sauce for about 30 minutes for adding the beans and placing it in the oven for about 30 minutes or less.

What Goes with Cassoulet?

What’s great about this dish is that you can enjoy it as it is or pair with some crusty bread or light salad. But as for me, I have all I need in this single dish – beans, sausages, chicken, veggies – what more could you ask for?

Can I Freeze a Cassoulet?

French cassoulet is one of those dishes that develop its flavor over the time. To freeze this easy cassoulet, allow it to cool completely first before transferring in an airtight container. And freeze it for up to 3 months or place in the refrigerator for up to 3 days.

More Classic French Recipes

Love French-style of cooking? Stay tune for the next few days of our French-themed Recipes mini-series or check out any of these French recipes below:

• Coq Au Vin
• Chicken Fricassee
• Lobster Thermidor
• Steak au Poivre
• Chicken Cordon Bleu
• Lobster Bisque

How To Make an Easy Cassoulet

Rinse beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours. When ready to use drain the soaked beans rinse and add about  5-6 cups water, fresh herbs and salt. Cover and cook for about 30 minutes or until the beans are just barely tender.

Preheat Oven to 350 degrees F, if using the baking method. Pat dry chicken thighs and season with salt and pepper or use poultry seasoning, if desired. Place chicken skin side up in a skillet, Dutch oven OR oven safe pot/pan for about 3 minutes each side. Be very careful with the chicken; it shouldn’t burn. Remove from the pan and set aside.

Add bacon, saute for a few minutes, then add sausage – cook until bacon is cooked through and crispy. Remove bacon and sausage, set aside. There will be some bacon drippings left in the pan/pot. Add the onion, garlic, celery, thyme, bay leaf and oregano. Cook for 2- 3 minutes – stirring frequently.

Throw in can tomatoes, beans, carrots, chicken broth/or bean stock and white wine. Return bacon, sausages and chicken thighs to the cast iron pot, nestling them as evenly as possible among the beans. Cover pot and  bring to a boil . Season with salt and pepper to taste.

Meanwhile in a skillet over medium heat,  add butter and garlic. Stir, then include breadcrumb and chopped parsley, until crispy and fragrant. Remove and serve. Top cassoulet with breadcrumbs and serve warm.

Stovetop Method

Let it simmer for  about 50 minutes or more , until chicken is cooked through and desired thickness of cassoulet has been reached. Adjust thickness soup and flavor with broth, water and/ or salt. Discard bay leaves. Top it with breadcrumb mixture.

Oven Method

Place pot in the oven, cover  and bake for about 45 minutes. Remove the  pot from the oven, add breadcrumbs mixture. Return the dish to the oven to bake, uncovered for another 30-45 minutes. Sprinkle with chopped parsley and serve with crusty French bread.

This post was first published on April 2014 and has been updated with additional write up, new photos and recipe.

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Easy Cassoulet

Easy Cassoulet - hearty and oh-so-filling French recipe made EASY. A one-pot meal loaded with beans, sausages, chicken, carrots and more cooked low and slow in a rich aromatic sauce topped with buttery garlicky breadcrumbs for added texture. Truly an elevated comfort food!

5 from 1 vote

Prep: 15 minutes mins

Cook: 1 hour hr 40 minutes mins

Total: 1 hour hr 55 minutes mins

French

Servings 6 - 8

Ingredients

• ▢  1 pound (453 g) dried great northern beans
• ▢ 5-6 cups (1.1 -1.4 L) water
• ▢ fresh herbs (2 sprigs thyme, 2 bay leaves, 4 sprigs parsley, 2 sprigs oregano)
• ▢ salt to taste
• ▢ 4 chicken thighs
• ▢ salt and pepper , to season chicken
• ▢ 8 ounce (224 g) thick bacon , cut up
• ▢ 12 ounce (336 g) sausage (smoked; about 4 pieces)
• ▢ 1 medium onion , chopped 
• ▢ 1 tablespoon (8 g) minced garlic
• ▢ 2 celery sticks , diced (yields about 1 cup)
• ▢ thyme
• ▢ oregano
• ▢ 1 14.5 oz. can crushed tomatoes
• ▢ 2 large carrots , sliced thickly
• ▢ 2 cups (500 ml) chicken broth
• ▢ 1 cup (235 ml) white wine

Crumb Topping 

• ▢ 1 tablespoon (14 g) butter
• ▢ 1 tablespoon (8 g) minced garlic
• ▢ 2 cups (100 g) bread crumbs
• ▢ 2 tablespoons (8 g) chopped parsley

Instructions

• Rinse beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours.
• When ready to use drain the soaked beans rinse and add about  5-6 cups water, fresh herbs and salt. Cover and cook for about 30 minutes or until the beans are just barely tender.
• Preheat Oven to 350 degrees F, if using the baking method.
• Pat dry chicken thighs and season with salt and pepper or use poultry seasoning, if desired.
• Place chicken skin side up in a skillet, Dutch oven OR oven safe pot/pan for about 3 minutes each side. Be very careful with the chicken; it shouldn’t burn. Remove from the pan and set aside.
• Add bacon, saute for a few minutes, then add sausage - cook until bacon is cooked through and crispy. Remove bacon and sausage, set aside.
• There will be some bacon drippings left in the pan/pot. Add the onion, garlic, celery, thyme, bay leaves and oregano. Cook for 2- 3 minutes – stirring frequently.
• Throw in can tomatoes, beans, carrots, chicken broth/or bean stock and white wine. 
• Return bacon, sausages and chicken thighs to the cast iron pot, nestling them as evenly as possible among the beans.
• Cover pot and  bring to a boil . Season with salt and pepper to taste.

Stovetop Method

• Let it simmer for  about 50 minutes or more , until chicken is cooked through and desired thickness of cassoulet has been reached.
• Adjust thickness soup and flavor with broth, water and/ or salt. Discard bay leaves.
• Meanwhile in a skillet over medium heat, add butter and garlic. Stir, then include breadcrumb and parsley, until crispy and fragrant. Remove and serve .Top cassoulet with breadcrumbs and serve warm.

Oven Method

• Place pot  it in the oven, cover  and bake for about 45 minutes.
• Remove the  pot from the oven, add breadcrumbs mixture. Return the dish to the oven to bake, uncovered for another 30-45 minutes.
• Sprinkle with chopped parsley and serve with crusty French bread.
  

Tips & Notes:

1. A 5-6 quart Dutch oven or 12 inch Cast Iron would work for this dish.
2. You may use canned white beans to replace the dry beans . Cook the sauce for about 30 minutes for adding the beans and placing it in the oven for about 30 minutes or less.
3. A quicker way to soak beans is to place in a large pot, bring to a boil , turn off heat and let it soak until soft enough to cook. This may take 
4. about 2 hours.
5. You can  use cooked water from the cooked beans, to replace chicken stock or wine.
6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 815kcal (41%)| Carbohydrates: 54g (18%)| Protein: 44g (88%)| Fat: 44g (68%)| Saturated Fat: 14g (88%)| Cholesterol: 140mg (47%)| Sodium: 732mg (32%)| Potassium: 1606mg (46%)| Fiber: 16g (67%)| Sugar: 4g (4%)| Vitamin A: 3512IU (70%)| Vitamin C: 7mg (8%)| Calcium: 172mg (17%)| Iron: 6mg (33%)

Author: Imma

Course: Main

Cuisine: French

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