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Chef John's Quick Cassoulet

Chef John

"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

1 h 25 m servings 906 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 906 calories; 44.2 g fat; 72.2 g carbohydrates; 54.4 g protein; 142 mg cholesterol; 2072 mg sodium. Full nutrition

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Reviews

Read all reviews 31
  1. 44 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 r...

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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...

Excellent! I didn't have a skillet that could go in the broiler so I transferred it to a casserole dish.

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 o...

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 ...

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 cu...

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 d...

THis had good flavor and was easy to do. I used a dutch oven to prepare and it was great.

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 to...

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...