We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

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Ingredients

Directions

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.

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  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.

  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.

  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.

  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.

  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.

  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.

  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.

  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.

  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

906.27 calories; 54.37 g protein; 72.2 g carbohydrates; 44.16 g fat; 141.64 mg cholesterol; 2071.5 mg sodium.Full Nutrition


Reviews (33)

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Most helpful positive review

02/26/2012
Very quick and foolproof recipe. I used chicken breast (because I didn't have any thighs not for health reasons) and dried rosemary and thyme and it still tasted good. Will definitely make this again.
(14)

Most helpful critical review

04/24/2013
To me this recipe's only saving grace was the sausage and the bacon. Everything else was just mushy blah. Made exactly as written. Not sure what went wrong. I love French food and Chef John's recipes in general. I may have to make this again just to see if I feel the same way.
(1)
47 Ratings
  • 5 Rating Star 40
  • 4 Rating Star 5
  • 2 Rating Star 2
02/26/2012
Very quick and foolproof recipe. I used chicken breast (because I didn't have any thighs not for health reasons) and dried rosemary and thyme and it still tasted good. Will definitely make this again.
(14)
12/07/2013
I have made the 3-day version of cassoulet from Paula Wolfert''s "The Cooking of Southwest France" that costs over 100 to make it according to the recipe and the culinary scavenger hunt took over a month to gather the ingredients. I have made Julia Child's version from "Mastering the Art of French Cooking." Both were very time consuming but delicious. I've had exquisite cassoulet in France. This recipe rivals them all at a much lower expenditure of both time and money. And it is much more heart healthy. Can be done in the evening after work. It is even better the second day. I used homemade chicken stock and chicken breasts since we were snowed in and had no chicken thighs which would be a lot better. Bravo Chef John!
(13)
04/16/2012
Excellent! I didn't have a skillet that could go in the broiler so I transferred it to a casserole dish.
(11)
02/29/2012
I was looking for recipes to season my new cast iron skillet and I am so glad I came across this one. I wouldn't change a thing. I have another cassoulet recipe that calls for breakfast sausage so I may attempt to use that instead of the smoke sausage the next time I cook this. It smells so good while your cooking it you can't wait for it to be done. It is a little time consuming but it was cold and rainy today so it was a prefect way to stay busy indoors. It was delicious and I will most certainly be making this again.
(9)
02/26/2012
WOW. I'm eating it for breakie right now. Fantastic. Very flexible! I'm a vegetarian so changed all those ingredients and spices to approximate John's meatier options plus I tossed in a cup of leftover rice carrots cabbage edamame and celery from last night. The topping is DIVINE. Only note I'd add is to check the pan in the broiler at 3 minutes. Mine was ready. Excellent breakfast!
(8)
01/15/2013
Wow. I love Chef John's recipes. I highly recommend watching his cooking videos as well. This is perfect comfort food and very easy to make. I don't have an oven safe skillet so made this in a dutch oven. I used chicken breast (thought I had thighs in the freezer but no) which was fine but I think thighs would be best. I also used breakfast sausage instead of smoked because I prefer the flavor. I also used dried rosemary and thyme (1/2 tsp. each which was plenty). I was worried that I had added to much chicken broth but if you follow all the steps by the end it thickens up so nicely (you'll see if you watch the video). I served this with a green salad with apples and dried cranberries. Thanks Chef John! Another winner!
(6)
02/29/2012
THis had good flavor and was easy to do. I used a dutch oven to prepare and it was great.
(6)
02/10/2013
I'm a believer Chef John! A few years ago I had dinner in Paris with 2 friends. We had a wonderful cassoulet. I have looked on line for a recipe ever since. Most were too complicated. I took this to a friend's for the finishing broiler touches. Like one of the other reviewers I transfered it to a casserole dish but otherwise I didn't change a thing. Perfect for a cold snowy night in Minnesota!
(4)
10/24/2013
Amazing!!!! My family loved this. One of this loves to eat the classic cassoulet with duck fat but saw we were making this simplified version...she was very impressed...people went for seconds. Absolutely amazing and hearty. I doubled the recipe and we were 10 people and it was a perfect amount. The only changes I made was sauteing garlic with the onions because garlic and onions are just a couple that shouldn't be separated.:) I used half hot turkey sausage and half chourico as my sausage component and I used a casserole dish since I don't have a iron skillet. An amazing comfort dish will definitely be making for guests and the family again!! Thanks!!
(3)