Chef John's Quick Cassoulet


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.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
20 mins
Total Time:
1 hrs 25 mins
4 servings


  • 4 ounces bacon, cut into 1 inch pieces

  • 8 ounces smoked sausage, sliced

  • 12 ounces boneless, skinless chicken thighs, cubed

  • 1 onion, diced

  • salt and pepper to taste

  • 2 cups chicken broth, plus more if needed

  • 2 (15 ounce) cans cannellini beans, drained and rinsed

  • 1 ½ teaspoons minced fresh rosemary

  • 1 ½ teaspoons minced fresh thyme

  • cayenne pepper to taste

  • ¼ cup melted butter

  • 1 cup bread crumbs

  • ½ cup finely grated Parmigiano-Reggiano


  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

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

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

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

  9. 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.

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

Nutrition Facts (per serving)

906 Calories
44g Fat
72g Carbs
54g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 906
% Daily Value *
Total Fat 44g 57%
Saturated Fat 19g 94%
Cholesterol 142mg 47%
Sodium 2072mg 90%
Total Carbohydrate 72g 26%
Dietary Fiber 13g 45%
Total Sugars 7g
Protein 54g
Vitamin C 6mg 30%
Calcium 358mg 28%
Iron 10mg 53%
Potassium 1468mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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