Easy French Cassoulet Recipe

Easy French Cassoulet Recipe

This comforting French Cassoulet recipe has juicy chicken, sausage, bacon and white beans that simmer away in a broth spiked with onion, garlic and herbs.

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Ingredients
1 tbsp olive oil
1/2 lb pork belly (cut into half inch pieces)
2 lbs chicken thighs (bone-in, skin on)
kosher salt
black pepper
1 lb turkey sausage (See Note 1)
1 large onion, diced
4 cloves garlic, minced
1 tsp ground clove
2 stalks of celery, chopped into 1 inch pieces
3 carrots, peeled and chopped into 1 inch pieces
4 15 oz cans white cannellini beans, drained
32 oz chicken stock
1 bunch thyme (12 pieces), tied
2 bay leaves
1/4 cup fresh parsley, chopped

Instructions
Preheat oven to 300°F.

Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.

In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.

Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.

Brown the sausages on both sides in same skillet. Remove and set aide.

Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.

Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.

Cook, uncovered for 1 hour and 15 minutes.

Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.

Notes
1. I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides.

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[Msvalexvalex]

I tried this recipe last Sunday, with duck confit instead of chicken. It was perfect! I'm so glad to have found this quick version of a cassoulet!

[momooz]

My French husband loved it! He almost forgot how it tastes like and this dish brought his memory back. Thank you so much

[arthurmartinson]

I won't give a plug to a specific merchant, but I did use two duck breasts and gourmet sausages from a reputable online source for a smaller batch of cassoulet. Thank you for this adaptable and forgiving recipe. It's my Xmas Eve meal now - being of French ancestry.

[VolaconCarmen]

Grazie per la ricetta! e troppo buono!

[KevinIsCooking]

Yes everyone, I mis-pronounced this. Apologies. Now go make it and eat!

[deedo]

This dish looks soooo good! Going onto my must make list. Thanks for sharing

[blergagain]

Great video! At the end, were you garnishing with thyme from the thyme bundle?

[roboticsquid]

This is the music from Overcooked 2 no?

[tnbehrrn]

Is clove absolutely necessary? Not a fan of it!

[JoeGiumette]

It's not "casual-ay, " it's cass-ou-lay."

[ericallred]

Aren’t you suppose to eat the food after you cook it?

[robertballuumm]

Not really a close cassoulet. Using tinned beans will definitely cut the time down but I've never seen celery in one. No white wine, Toulouse sausage, and it really ought to contain a couple of types of sausage. No tomatoes and should really have preserved duck and or goose.
It's supposed to be a casserole or stew. It really shouldn't take more than an hour with the correct ingredients. Using tinned beans definitely cuts down the cooking time.
Oh, my grandmother was from Toulouse. 🙏🙏

[careyfreeman]

IDK. "Quick" Cassolette sounds like Quick Grits.

[MJRegina]

I like your recipe...but you are pronouncing the dish wrong. It's "cass-oo-lay" - not cash-oo-lay.

[pudnbug]

That's Cass-u-lay. not caz-u-lay!

[lukedavis]

Smash some of the beans and add alot of gelatin sheets to the broth; will give it a better texture. This looked more like a canned soup with meat on top.