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Rustic Chicken Cassoulet

Cozy Up with Rustic Chicken Cassoulet: A Hearty Delight

Experience the comfort of Rustic Chicken Cassoulet, a hearty one-pot meal with tender chicken and smoky sausage.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1.5 lbs Chicken Thighs Tender and juicy; the star protein of the dish.
  • 0.5 lb Smoked Sausage Infuses a rich, smoky flavor; substitute with kielbasa for variation.
  • 1 tablespoon Olive Oil Essential for sautéing and adds a touch of healthy fat.
  • 1 Onion Diced; builds the aromatic base for incredible depth of flavor.
  • 2 Carrots Peeled and diced; adds natural sweetness and texture.
  • 3 cloves Garlic Minced; elevates the overall flavor with its aromatic essence.
  • 1 tablespoon Tomato Paste Enhances richness and provides a deep umami flavor.
  • 0.5 teaspoon Smoked Paprika Imparts a warm smokiness; a must for that rustic touch.
  • 0.5 teaspoon Dried Thyme Brings a hint of herbal sophistication to the mix.
  • 1 Bay Leaf Adds aromatic depth during the cooking process.
  • Salt and Pepper To taste; crucial for rounding out flavors.
  • 1 15 oz can Cannellini Beans Creamy and nutritious; a main source of fiber.
  • 1.5 cups Chicken Stock Provides the necessary liquid for braising.
  • 0.5 cup Dry White Wine Adds acidity for complexity; can be omitted if desired.
For the Crunchy Topping
  • 0.5 cup Panko Breadcrumbs Creates a delightful, crispy topping.
  • 1 tablespoon Melted Butter Helps bind the panko for that golden finish.
  • 2 tablespoons Chopped Fresh Parsley Brightens up the dish with fresh herbal notes.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a Dutch oven, add olive oil over medium-high heat. Season chicken thighs with salt and pepper, then sear each side for about 4 minutes.
  3. Add the smoked sausage to the pot and cook for 3-4 minutes until browned. Remove and set aside.
  4. Lower heat and add diced onion, carrots, and a pinch of salt. Sauté for 5-6 minutes until softened.
  5. Stir in minced garlic, tomato paste, smoked paprika, dried thyme, and bay leaf; cook for an additional minute.
  6. Pour in dry white wine, scraping up browned bits; let it reduce for 2-3 minutes.
  7. Add chicken stock and cannellini beans to the pot, then return seared chicken and browned sausage. Stir gently to combine.
  8. Cover the Dutch oven and bake for 45 minutes. Remove the lid and bake uncovered for an additional 20 minutes.
  9. Mix panko breadcrumbs with melted butter in a bowl. Set aside.
  10. Once done, sprinkle panko mixture over the top and broil for 2-3 minutes until golden brown.
  11. Let the cassoulet rest for a few minutes; then sprinkle with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 8mgCalcium: 100mgIron: 3mg

Notes

This dish can be prepared a day in advance for enhanced flavors.

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