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Easy Cassoulet
Easy Cassoulet
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Weeknight Cassoulet: Quick and easy white bean, chicken, and sausage dish ready in just 45 minutes.
Ingredients:
  • 4 ounces thick-cut bacon, cut into 1-inch pieces
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 sweet Italian pork sausages (about 12 ounces)
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (14.5-ounce) cans great northern or navy beans
  • 1 small handful fresh thyme, tied together with kitchen twine
  • 1 1/2 cups coarse  fresh breadcrumbs
  • 2 teaspoons chopped fresh parsley, plus more for garnish
  • Baguette, for serving
Instructions:
  • Fry the bacon in a large skillet over medium heat, stirring occasionally, for 3 to 4 minutes until it releases most of its fat and is still slightly tender. Move the bacon to a large plate.
  • Prepare the chicken and sausages: Dry off the chicken with a paper towel and season both sides with salt and black pepper. Poke each sausage a few times with a paring knife to prevent bursting while cooking.
  • Sear the chicken and sausages: In the skillet with bacon drippings, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken skin side-down and add the sausages. If necessary, cook in batches. Sear until golden brown on both sides, about 8 to 10 minutes. Transfer to the plate with the bacon as they finish cooking.
  • In a skillet, keep a thin layer of fat and return it to medium heat. Add onions and garlic, cook for 3 to 4 minutes until onions soften.
  • Combine the cooked onions and garlic in a large Dutch oven. Add tomatoes, beans with liquid, and thyme. Arrange bacon, chicken thighs, and sausages in the pot. Simmer over medium heat for 15 minutes until chicken and sausages are cooked through to 165ºF.
  • Preheat the broiler by positioning a rack 8 inches away from the broiler element and turning it on.
  • Prepare the breadcrumbs by mixing them in a small bowl with the remaining 1 tablespoon of olive oil and parsley.
  • Finishing touch: Strip out and discard the thyme sprigs from the cassoulet. Sprinkle breadcrumbs evenly, then broil the Dutch oven in the oven for 1 to 2 minutes until the top is golden. Keep a close eye on it, as it browns quickly. Garnish with more parsley, if desired, upon removal.
  • To serve the cassoulet, portion beans into 4 shallow bowls, then add a sausage and a chicken thigh to each. Accompany with a side of baguette and a large spoon to enjoy all the flavorful juices.

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