With white beans, chicken, and sausage, this hearty dish comes together in about 45 minutes.
This easier yet tasty cassoulet is a nod to the traditional version.
Bring on the snow and cold, this cassoulet has got you covered!
Simply Recipes / Sally Vargas
Throw them into a Dutch oven with canned beans and tomatoes.
Sprinkle breadcrumbs on top and pop it under the broiler for a minute or two.
Walk the Dutch oven straight to the table for a beautiful presentation.
Simply Recipes / Sally Vargas
The Best Beans for Easy Cassoulet
White beans are best.
There are four readily available types of canned beans to choose from for this recipe.
Dont drain and rinse the beansadd the liquid in the can into the cassoulet.
Simply Recipes / Sally Vargas
Could you use chicken breasts or boneless thighs?
Yes, you’ve got the option to.
They tend to overcook faster, so keep your eye on them as they cook.
Simply Recipes / Sally Vargas
You could also use garlic sausages or Andouille sausages.
While fresh sausages are preferable, you could use precooked ones.
Serving Suggestions
Bring the whole pot of cassoulet to the table!
Simply Recipes / Sally Vargas
Scoop some beans and broth into bowls and top each with a piece of chicken and a sausage.
Try not to disturb the crunchy and delicious crumbs on top when you scoop.
Serve it with a simple salad withthis dressingand a baguette for swiping up the delicious juices.
Simply Recipes / Sally Vargas
To Store and Reheat
Store any leftover cassoulet in the refrigerator for up to 5 days.
Reheat the cassoulet in a small pot on the stovetop until heated through.
You could also microwave individual portions until heated through.
Simply Recipes / Sally Vargas
To freeze, spoon leftovers into an airtight container and freeze for up to 3 months.
Defrost it in the refrigerator overnight and reheat it as described above.
Transfer the bacon to a large plate.
Simply Recipes / Sally Vargas
Pat the chicken dry with a paper towel and season both sides with salt and black pepper.
Prick each sausage with the tip of a paring knife in a couple of places.
This will prevent them from bursting as they cook.
Simply Recipes / Sally Vargas
No need to drain out the bacon grease.
Add the chicken, skin side-down, and the sausages.
You may need to do this in batches if the skillet is not large enough.
Simply Recipes / Sally Vargas
Cook the meat until golden brown on both sides, 8 to 10 minutes.
Transfer them to the plate with the bacon one by one as they look ready.
Pour off and discard all but a thin layer of fat from the skillet.
Return the skillet to the stove over medium heat.
Add the onions and garlic and cook for 3 to 4 minutes, until the onions soften.
Transfer the cooked onions and garlic into a large (at least 4-quart) Dutch oven.
Stir in the tomatoes, beans with their liquid, and thyme sprigs.
Nestle in the bacon, chicken thighs, and sausages.
Bring the cassoulet to a simmer over medium heat.
The chicken should measure 165oF when an instant read thermometer is inserted into the thickest part of the meat.
Set a rack about 8 inches from the broiler element and turn on the broiler.
In a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil and parsley.
Remove and discard the thyme sprigs from the cassoulet.
Watch it carefullythis only takes a minute or two.
Remove the cassoulet from the oven and sprinkle in more parsley, if youd like.
Ladle some beans into 4 shallow bowls.
Top each bowl with a sausage and a chicken thigh.
Serve with a baguette on the side and a large spoon to scoop up all the delicious juices.
