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Cassoulet

A hearty French casserole of Great Northern beans, kielbasa and chicken thighs roasted under a golden breadcrumb topping.

Prep 15 minCook 1 hr
chickensausagebeansfrenchone-pot
Illustration of Cassoulet
Illustration

Ingredients

  • 4 cans Great Northern beans, 15 oz each, undrained
  • 6 sprigs thyme
  • 1 sprig rosemary, tied with twine
  • 1/4 cup parsley, chopped
  • 1 tsp lemon juice or sherry vinegar, to finish
  • 2/3 cup dry vermouth or dry white wine
  • 1 tsp Dijon mustard
  • 2 tbsp tomato paste
  • 6 cloves garlic, smashed
  • 24 to 28 oz kielbasa, sliced into 2–3" pieces
  • 2 tbsp olive oil
  • 1 1/2 tsp black pepper, divided
  • 2 1/2 tsp kosher salt, divided
  • 8 chicken thighs, bone-in, skin-on, about 4 lb total
  • 2 onions, small, quartered
  • 2 stalks celery, quartered
  • 2 carrots, quartered
  • 2 tbsp olive oil, for the topping
  • 1 cup panko breadcrumbs
  • salt and pepper, to taste

Steps

1Heat oven and prep vegetables

  1. Heat oven to 425°F.
  2. Pulse 2 small onions in a food processor until finely chopped.
  3. Pulse 2 celery stalks in a food processor until finely chopped.
  4. Pulse 2 carrots in a food processor until finely chopped.

2Season and brown chicken

  1. Season the 8 chicken thighs.
  2. Season with 1 1/2 tsp kosher salt.
  3. Season the chicken thighs with 1 tsp black pepper.
  4. Heat 2 tbsp olive oil in a large oven‑safe Dutch oven (or two pans).
  5. Brown the chicken skin‑side down for 6–8 minutes until crisp.
  6. Flip the chicken and cook for 2–3 minutes more.
  7. Transfer the chicken to a plate.

3Brown sausage

  1. Brown the 24 to 28 oz kielbasa, sliced into 2–3" pieces, for 3–5 minutes.
  2. Transfer the kielbasa to a plate.

4Build the stew

  1. Add the chopped onions to the pot.
  2. Add the chopped celery to the pot.
  3. Add the chopped carrots to the pot.
  4. Add 6 cloves garlic, smashed.
  5. Cook for 2 minutes.
  6. Stir in 2 tbsp tomato paste.
  7. Stir in 1 tsp Dijon mustard.
  8. Cook for 2 minutes more.
  9. Deglaze the pot with 2/3 cup dry vermouth, scraping up browned bits.
  10. Simmer for 2 minutes.
  11. Add the 4 cans Great Northern beans with their liquid.
  12. Add 6 sprigs thyme.
  13. Add 1 sprig rosemary, tied with twine.
  14. Stir in the remaining 1 tsp kosher salt.
  15. Stir in the remaining 1/2 tsp black pepper.
  16. Simmer for 3–5 minutes until slightly thick.

5Roast the cassoulet

  1. Stir in the kielbasa.
  2. Nestle the chicken into the beans, skin‑side up.
  3. Roast for 30–35 minutes until bubbly and golden.

6Breadcrumb topping and finish

  1. Add 2 tbsp olive oil to a skillet.
  2. Add 1 cup panko breadcrumbs.
  3. Season with salt and pepper to taste.
  4. Toast the panko in the olive oil with salt and pepper for 2–3 minutes.
  5. Sprinkle the toasted breadcrumbs over the cassoulet.
  6. Broil for 1–2 minutes until golden.
  7. Rest for 5–10 minutes.
  8. Discard the herb bundle.
  9. Drizzle with 1 tsp lemon juice or sherry vinegar.
  10. Top with 1/4 cup chopped parsley.