Cassoulet recipe is a classic French comfort dish from the Languedoc region, celebrated for its rich, hearty flavors. This recipe features tender chicken thighs, savory kielbasa sausage, and creamy white beans simmered in a delicious tomato and herb sauce. Baked to perfection until the top is golden and slightly crispy, cassoulet is ideal for cozy dinners, offering rustic warmth and depth of flavor that soothes the soul. Perfect for gatherings or special family meals, this cassoulet is sure to elevate any occasion. Discover more at Recipe Cook Online.
Why You’ll Love It
- Rich, Comforting Flavors: This cassoulet is packed with savory flavors from tender chicken, smoky kielbasa, and creamy white beans, making it the ultimate cozy meal.
- Easy to Make: With simple steps and minimal prep, this recipe brings French-inspired flavors to your table without the fuss of traditional cassoulet.
- One-Pan Wonder: Everything cooks in one oven-safe pan or Dutch oven, saving time on cleanup and allowing flavors to meld beautifully.
- Crowd-Pleaser: This dish is hearty and satisfying, making it ideal for family dinners or gatherings.
- Flexible Toppings: The optional panko breadcrumb topping adds a delicious crunch, but the cassoulet is equally satisfying without it, letting you customize it to your taste.
This cassoulet is a warm, satisfying dish you’ll return to again and again, perfect for making any meal feel special.
Key Ingredients in Cassoulet
- Chicken Thighs: Bone-in, skin-on chicken thighs add richness and flavor, creating tender meat that absorbs the sauce.
- Kielbasa Sausage: This smoked sausage brings a savory, slightly spicy depth that complements the beans and chicken.
- White Beans: Traditionally used in cassoulet, white beans (like Great Northern beans) provide a creamy texture and absorb the dish’s flavors, making each bite comforting and satisfying.
- Vegetables: Onion, celery, and carrot form a classic base, adding natural sweetness and enhancing the stew’s overall flavor.
- Tomato Paste: Double-concentrated tomato paste adds an umami depth, balancing the dish with a slight acidity.
- Dry Vermouth or White Wine: This adds brightness and a touch of acidity, enhancing the flavors of the meat and beans.
- Fresh Herbs (Thyme and Parsley): Thyme adds earthy, aromatic notes while parsley brightens the finished dish, making each serving more flavorful.
- Optional Panko Breadcrumbs: Toasted breadcrumbs add a crunchy texture on top, offering a delightful contrast to the stew’s creamy consistency.
These ingredients come together to create a dish that’s layered with flavors and textures, giving cassoulet its signature comforting appeal.
How to Make Cassoulet
Step 1: Brown the Chicken and Sausage
- Heat oil in a large, oven-safe pot or Dutch oven over medium heat. Add the seasoned chicken thighs skin-side down. If the chicken sticks to the pan, let it cook longer until it naturally releases — this ensures the skin stays intact and becomes crispy.
- Once the chicken is browned, set it aside, then brown the sausage in the same pan until golden. Remove the sausage and set it aside with the chicken.
Step 2: Sauté the Vegetables and Simmer the Beans
- Add finely chopped onion, celery, and carrot to the pot. Sauté until the vegetables soften and release their moisture, letting the flavors concentrate.
- Stir in tomato paste and cook until it darkens and develops a deep, rich flavor.
- Add the canned white beans (with their liquid) and simmer for a few minutes. This allows the beans to start absorbing the flavors of the vegetables and tomato paste.
Step 3: Bake Everything Together
- Nestle the chicken and sausage back into the pot with the beans. Transfer the pot to the oven and bake until the cassoulet develops a golden crust on top.
- Traditional cassoulet recipes require breaking the crust several times, but in this simplified version, just let it brown naturally for a hands-off approach.
Step 4: Top with Crunchy Breadcrumbs (Optional)
- For a finishing touch, sprinkle toasted panko breadcrumbs over the cassoulet before serving. This step adds a nice crunch, though it’s optional based on your preference.
Enjoy your warm, comforting cassoulet!
Storage and Make-Ahead Tips
Storage Tips
- Refrigerate: Once cooled, store leftover cassoulet in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Cassoulet freezes well. Transfer it to freezer-safe containers or bags and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
Reheating Tips
- Oven: Reheat cassoulet in an oven-safe dish at 350°F (175°C) until heated through, about 20-25 minutes. This method helps retain its texture.
- Stovetop: Heat on medium-low, stirring occasionally, until warmed. Add a splash of broth or water if it appears too thick.
- Microwave: For a quicker option, microwave individual portions, though the texture may be softer.
Make-Ahead Tips
- Prepare Ahead: You can prepare the cassoulet up to the baking step, cover, and refrigerate it overnight. The next day, bake as directed, adding an extra 10-15 minutes if baking from cold.
- Breadcrumbs: If using the breadcrumb topping, toast the breadcrumbs separately and add them right before serving to keep them crispy.
Cassoulet often tastes even better the next day as the flavors continue to meld, making it an ideal make-ahead dish for gatherings or busy days!
Cassoulet Recipe
Cassoulet is a classic French comfort dish originating from the Languedoc region, known for its rich and hearty flavors. Traditionally made with slow-cooked meats and beans, this version combines tender chicken thighs, flavorful kielbasa sausage, and creamy white beans simmered in a savory tomato and herb sauce. Baked until the top is golden and slightly crispy, cassoulet is perfect for cozy dinners, bringing a rustic warmth and depth of flavor that makes it a true soul-soothing meal. Ideal for gatherings or special family meals, this cassoulet will make any occasion feel just a bit more special.
Servings: 4
Calories: 1067kcal
Ingredients
For the cassoulet:
- 1 small yellow onion peeled and quartered
- 1 medium celery stalk quartered
- 1 medium carrot peeled and quartered
- 4 bone-in skin-on chicken thighs (about 2 pounds)
- 1 1/4 teaspoons kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 12 to 14 ounces kielbasa sausage cut into 2- to 3-inch pieces
- 3 cloves garlic smashed and peeled
- 1 tablespoon double-concentrated tomato paste
- 1/3 cup dry vermouth or dry white wine
- 2 cans about 15 ounces each white beans, with liquid
- 3 sprigs fresh thyme
- 2 tablespoons coarsely chopped fresh parsley
Optional Breadcrumb Topping:
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
Instructions
Prepare and Preheat the Oven
- Preheat the oven to 425°F (220°C).
- Place the onion, celery, and carrot in a food processor or blender and pulse until finely chopped.
Season and Sear the Chicken
- Season the chicken thighs with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large oven-safe pan (at least 10 inches wide) or a Dutch oven over medium heat.
- Place the chicken in the pan, skin-side down, and cook for 6-8 minutes, or until the skin is crisp and golden.
- Flip the chicken and cook for an additional 2-3 minutes. Transfer the chicken to a plate with the skin side up.
Brown the Sausage
- Place the kielbasa sausage pieces in the pan in a single layer. Cook, turning occasionally, until browned, about 3-5 minutes.
- Remove the sausage from the pan and add it to the plate with the chicken.
Sauté the Vegetables and Build Flavor
- Add the chopped vegetables and garlic to the pan. Sauté for about 2 minutes until the vegetables are slightly softened.
- Stir in the tomato paste and cook for another 2 minutes until the paste darkens in color.
- Pour in the vermouth (or white wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until most of the liquid has evaporated, about 2 minutes.
Add the Beans and Assemble the Dish
- Add the white beans (including the liquid), thyme sprigs, remaining salt, and pepper to the pan. Stir and let simmer until the sauce slightly thickens, about 3-5 minutes.
- Return the sausage to the pan, mixing it gently with the beans. Nestle the chicken pieces, skin side up, among the beans and sausage.
Bake in the Oven
- Place the pan in the preheated oven and bake for about 25 minutes, or until the chicken is cooked through and a crust forms on top of the cassoulet.
Prepare Breadcrumb Topping (Optional)
- While the cassoulet is baking, you can prepare the breadcrumb topping if desired.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko breadcrumbs and a pinch of salt and pepper. Toast, stirring frequently, until the breadcrumbs are golden and crispy, about 2-3 minutes.
Finish and Serve
- Let the cassoulet cool for 5-10 minutes before serving.
- Sprinkle the parsley over the cassoulet and top with the breadcrumb mixture if you like.