Nothing says comfort food like a slow-cooked casserole, and this Easy French Cassoulet recipe is a great example. Tender chicken, sausages, pork belly and white beans simmer in a savory broth with onions, garlic, carrots, celery and herbs for a hearty, satisfying one-pan meal.
What is a Cassoulet?
Hailing from southern France, a cassoulet is a traditional slow-braised casserole made with meat and white beans. Classic versions often use duck confit, pork and sausages, but this simplified recipe adapts those flavors for home cooks by using chicken thighs, sausages and pork belly (thick-cut bacon works too) alongside cannellini beans.
To save time without sacrificing flavor, this version uses canned beans and chicken thighs instead of duck. The chicken is pan-seared skin-on so the rendered fat can be used to brown the sausages and pork belly, building a deep, savory base for the dish.
The braise begins with diced onion, garlic, celery and carrots sautéed to release their sweetness. Canned white beans and chicken stock are added, then the browned meats and any pan juices are nestled into the mixture. A bundle of thyme and a couple of bay leaves infuse the broth as the cassoulet slowly roasts.
After a long, gentle roast the cassoulet reduces to a thick, flavorful sauce that coats fork-tender meat, beans and vegetables.
What to serve with cassoulet
Serve slices of crusty French bread for sopping up the rich sauce, or a simple green salad to lighten the meal. The cassoulet is hearty on its own, so plain accompaniments work best.
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The heavy lifting here is mostly time in the oven. While a traditional cassoulet can braise for five hours or more, this version finishes in about 90 minutes and still delivers rich, well-developed flavor.
Easy French Cassoulet Recipe
Print Recipe
Ingredients
US Customary – Metric
- 1 tbsp olive oil
- 1/2 lb pork belly, cut into 1/2-inch pieces
- 2 lbs chicken thighs, bone-in, skin-on
- salt
- black pepper
- 1 lb turkey sausage (or pork sausage)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tsp ground clove
- 2 stalks celery, chopped into 1-inch pieces
- 3 carrots, peeled and chopped into 1-inch pieces
- 4 15 oz cans white cannellini beans, drained
- 32 oz chicken stock
- 1 bunch thyme (about 12 sprigs), tied
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Instructions
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Preheat the oven to 300°F (150°C).
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Season the chicken generously with kosher salt and black pepper.
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In a large skillet over medium-high heat, add the olive oil and brown the pork belly pieces until golden and crispy. Remove with a slotted spoon and set aside.
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Sear the chicken thighs skin-side down until golden, then turn to brown the other side. Remove and set aside.
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Brown the sausages in the same skillet on both sides, then remove and set aside.
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Add the diced onion to the skillet and sauté a few minutes, seasoning with salt and pepper. Stir in the garlic and ground clove and cook another minute. Add the celery and carrots and cook about 3 minutes, scraping up any browned bits from the pan.
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Spread the sautéed vegetables in a large roasting pan, Dutch oven or casserole dish. Add the drained beans and chicken stock. Nestle the cooked meats and any pan juices into the beans and vegetables, pressing slightly so they sit in the liquid. Add the tied thyme and bay leaves.
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Bake uncovered for 1 hour and 15 minutes, until the liquid reduces and the flavors concentrate.
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Remove the thyme bundle and bay leaves. Taste and adjust seasoning. Serve portions with a chicken piece, a sausage and a scoop of beans and vegetables, sprinkled with chopped parsley. Accompany with crusty French bread.
Notes
- I used a spicy Louisiana-style turkey sausage, but any turkey or pork sausage works. Prick the sausages with a fork a few times so they brown evenly.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional dietary advice.