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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.
Prep Time15 minutes
Cook Time1 minute
Total Time1 minute
Course: Dinner
Cuisine: French
Keyword: Cassoulet Recipe
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.