Chicken Cassoulet
Bake a delicious and hearty chicken cassoulet at home! This simple recipe features tender chicken and flavorful sausage slow-cooked with creamy white beans and aromatic vegetables in a rich broth. Perfect for a comforting family meal.
Ingredients
- ½ pound dry white beans (cannellini or great northern beans)
- 4 cups low-sodium chicken or vegetable stock, broth, or water
Only Choose 1 Chicken Option
- 2 chicken leg quarters, bone-in and skin-on
- 4 chicken thighs, bone-in and skin-on
- ½ teaspoon salt
- ½ teaspoon pepper
- 1-½ tablespoons oil (canola, olive, or vegetable)
- ¼ pound mild Italian or garlic sausage (chicken or pork), uncooked
- ¾ cup onion, ¼-inch chop (1 medium onion is about 1 cup chopped)
- ½ cup carrot, ¼-inch chop (1 large carrot is about 1/2 cup chopped)
- ½ cup celery, ¼-inch chop (1 medium celery stalk is about ½ cup diced)
- 2 cloves garlic, minced (1 garlic clove is about 1 teaspoon minced or ¼ teaspoon of garlic powder)
- 1 bay leaf (optional)
- 1 tablespoon fresh parsley, minced (1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs) (optional)
- ½ cup breadcrumbs, toasted (optional)
Instructions
Preparation Directions
- Clean the kitchen area and wash hands with soap and water.
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under cold running water.
- Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak.
- Drain and rinse the white beans.
Cooking Directions
- Preheat the oven to 325˚F.
- Do not rinse raw poultry.
- Season chicken on both sides with salt and pepper.
- Wash hands after touching raw poultry.
- Wash the counter, utensils, and plate that come in contact with raw poultry.
- In a large, oven-safe, heavy bottom pot, heat the oil over medium heat. If you don’t have an oven-safe pan, once the beans have simmered for 15 minutes, transfer to a baking or casserole dish when you transfer them to the oven.
- Once the oil is hot, brown the chicken leg quarters and sausages. Remove from the pot and set aside.
- Add the onion, carrot, celery, and garlic.
- Stir and sauté until the vegetables have softened, 3 to 5 minutes. Reduce heat if vegetables are browning.
- And bay leaf (optional.)
- Add beans to the pot.
- Add stock, broth, or water, enough to cover the beans.
- Bring to a simmer and cook for 15 minutes.
- Add sausages and chicken leg quarters by arranging on top of the beans in the pot.
- Transfer to the oven and cook uncovered for 1-½ to 2-½ hours or until the beans are tender and the internal temperature of chicken reaches 165℉ on a food thermometer. If needed, add more broth after 45 minutes of cooking to keep the beans submerged.
- Remove the bay leaf before serving if added.
- Serve topped with parsley and toasted breadcrumbs (optional).
Storage
- Refrigerate any leftovers as soon as possible or within 2 hours for safety.
- Use leftovers within 4 days and reheat to 165˚F before consuming.
- Leftovers can also be frozen in freezer-grade containers or bags and used within 3 to 4 months for best quality.
Video
Notes
- For more information about food and beverage storage go to the FoodKeeper Website or App (FoodSafety.gov).
- The Nutrition Facts Label does not include optional ingredients.
- The Nutrition Facts Label is based on using 4-ounce skin-on chicken thighs and Italian chicken sausage.
