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    Home / Entrees / Chicken Cassoulet

    Chicken Cassoulet

    March 11, 2022 by Ingrid Beer 12 Comments

    This flavorful and easy chicken cassoulet is inspired by the classic French cassoulet, though prepared in much less time with very simple, easy to find ingredients. Juicy chicken thighs and legs are seared and then gently simmered with sausage, creamy white beans and pancetta in a rich, aromatic sauce to create this rustic and warming meal made extra comfy-cozy with crusty bread!

    Chicken Cassoulet

    Cassoulet Made Easy

    Classic cassoulet is a rustic, old-world, peasant-style dish that hails from southern France—it's rich, velvety and hearty.

    Traditionally prepared with layers of salt pork, duck, goose or mutton, garlic sausage, plus dried white beans, this dish can take hours (even days!) to prepare, with ingredients that aren't necessarily as easy to find in our local markets these days.

    Since I absolutely adore cozy, stew-like dishes that are rich in flavor and texture, and can double as either “fancy” or incredibly rustic, I wanted to create my own take on this classic French casserole by using easy to find ingredients, with a shorter cooking time.

    My recipe for chicken cassoulet has lots of succulent flavor from bone-in chicken thighs and legs, rich sausage, a bit of pancetta, plus good quality canned white beans that become creamy in much less time than the dried beans.

    Simmered gently in a sauce kissed with a touch of tomato paste, bay leaves, garlic, onions, and thyme, all you'll need is some warm, crusty bread to serve alongside this chicken cassoulet in order to make this perfectly comforting, French-inspired meal at home!

    Ingredients for Chicken Cassoulet | thecozyapron.com

    My Recipe for Chicken Cassoulet

    For my take on delicious French cassoulet, I'm looking to keep the ingredients easy to find, and cut down a bit on the cooking time so that we can spend more time gathered around the table, and a little less time at the stove.

    My main ingredients for this chicken cassoulet include bone-in, skin-on chicken thighs and legs, organic canned cannellini beans, some pancetta (or salt pork, if available) cut into chunks, plus some pork sausage.

    I also like to use aromatics in this dish, which include dried bay leaves, fresh thyme, lots of garlic and onions, as well as a touch of tomato paste, along with some chicken stock to create a saucy-yet-velvety texture.

    Here's a glance at my recipe chicken cassoulet: (or just jump to the full recipe...)

    1. To get started, I sear off my chunks of pancetta in a large, deep pot or Dutch oven until golden, then remove them and leave just a little bit of their drippings.
    2. Next, I sear the sausage, and when done, remove it from the pot.
    3. Then, the seasoned chicken pieces go into the pot to sear until golden-brown on the outside, then I remove those and set aside.
    4. Next, I wipe out my pot, leaving just a little of the fat, and add in my aromatics to soften, then my tomato paste and white wine, followed by my white beans and chicken stock. I nestle my chicken pieces back in, along with my sausage and my pancetta.
    5. A fresh bundle of thyme is scattered over top, as well as some rosemary, and the cassoulet is brought to a simmer.
    6. Then, uncovered, it is placed into the oven to finish cooking, for about 1 hour.
    7. I remove the thyme bundle, the rosemary and the bay leaves, then finish with some fresh thyme leaves, and serve the chicken cassoulet with bread on the side, for dipping.
    Chicken Cassoulet in a Pan | thecozyapron.com

    Recipe

    Chicken Cassoulet

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Chicken Cassoulet | thecozyapron.com

    This chicken cassoulet is an easy take on the French classic, prepared with succulent chicken, cannellini beans, and pork sausage!

    Category: Entree
    Cuisine: French

    Yield: Serves 6

    Nutrition Info: 976 calories per serving

    Prep Time: 25 minutes
    Cook time: 1 hour 20 minutes
    Total time: 1 hour 45 minutes

    Ingredients:

    • 8 ounces pancetta (or salt pork), cut into larger dice
    • 12 ounces pork sausage (garlic sausage, if you can find it), cut into 2” inch pieces
    • 4 bone-in and skin-on chicken thighs
    • 4 chicken drumsticks
    • Salt
    • Black pepper
    • 1 onion, diced
    • 2 dried bay leaves
    • 2 teaspoons Herbes de Provence
    • 8 large cloves garlic, pressed through garlic press
    • 3 tablespoons tomato paste
    • ¼ cup white wine
    • 3 (15 ounce) cans organic cannellini beans, drained and rinsed
    • 1 ½ cups chicken stock
    • 1 small bundle thyme (broken up into a few sprigs), plus 1 teaspoon thyme leaves, divided use
    • 1 large sprig rosemary
    • Crusty bread, to serve alongside
    Preparation:
    1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
    2. Preheat the oven to 350°.
    3. Place a large, deep Dutch oven or pot over medium-high heat. Once hot, add in the diced pancetta and allow it to crisp for about 5 minutes. Remove from the pot and set aside for a moment.
    4. Next, add in the chunks of pork sausage, and sear those for about 5 to 6 minutes, or until golden-brown. Remove those from the pot and set aside for a moment.
    5. Season the chicken thighs and drumsticks with salt and pepper, and sear those in the pot for about 4 minutes per side, or until the skin is golden-brown. Remove from pot and set aside for a moment.
    6. Wipe out a bit of fat from the pot leaving about 2 tablespoons worth. Add in the onion and saute for about 2 to 3 minutes, until softened. Add in the bay leaves and Herbes de Provence, along with the garlic, and stir those in until aromatic.
    7. Stir in the tomato paste to incorporate, then pour in the white wine, allowing it bubble up for about 30 seconds.
    8. Add in the cannellini beans and the chicken stock, and stir to combine. Bring to a simmer, then add back into the pot the sausage pieces and the pancetta, and nestle the chicken pieces into the pot. Scatter the bundle of thyme over top of the chicken (breaking up the bundle into smaller sprigs), and add the rosemary sprig as well.
    9. Place the chicken cassoulet into the oven, uncovered, and cook for 1 hour, turning the pot halfway through the cooking for even browning.
    10. Remove the chicken cassoulet from the oven and remove the thyme and rosemary sprigs, as well as the bay leaves. Allow it to sit for about 5 to 10 minutes (it will be very hot), then and sprinkle over top the 1 teaspoon of thyme leaves.
    11. To serve, spoon either 1 thigh or 2 drumsticks into a shallow bowl, along with some of the saucy beans and the sausage, and enjoy with crusty bread on the side for dipping.

    Tips & Tidbits for my Chicken Cassoulet recipe:

    • Combo of chicken thighs and legs, or your preferred cuts: I like to use both chicken thighs and legs for this chicken cassoulet, just to give some variety. You could use all chicken thighs (use six thighs, in that case), or all legs (use eight large legs, in that case). You could also opt for bone-in chicken breasts, but these will not be quite as rich in this dish, and you must take care not to overcook them.
    • Opt for a nice, garlicky sausage, or a non-smoked variety: If you can find pork garlic sausage, this is what is traditionally used in classic cassoulet. But if you can't find this, no worries, opt for a pork sausage that is on the mild side rather than smoked, as the smoky flavor will overpower things a bit, and is not a traditional flavor in cassoulet.
    • Salt pork, or pancetta: Salt pork is more traditionally used in a cassoulet recipe, but is not always easy to find at your local market. It comes from the pork belly, and is cured and salted. If you can find that, use it. If not, then just substitute pancetta, cutting it into chunks.
    Chicken Cassoulet | thecozyapron.com
    Chicken Cassoulet in a Bowl with Bread | thecozyapron.com
    Chicken Cassoulet in a Bowl | thecozyapron.com

    Hungry for more cozy-rustic recipes? Check out this Harissa Chicken with Potatoes, this Ratatouille, this Cioppino, or this Balsamic Chicken with Figs!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Eric Jasielonis

      June 07, 2022 at 7:37 am

      This is a lovely and approachable recipe. It is pretty much how I have pared down several recipes to make a "faster" cassoulet. Make this! Fresh (not smoked) Polish sausage has lots of garlic. I found chicken leg quarters are easier to use. Split them after browning them. To gild the lily, a couple of frozen (thawed and rendered) duck breasts or legs makes a nice nod to tradition as I really like duck.

      Reply
      • The Cozy Apron

        June 07, 2022 at 2:00 pm

        Hi Eric, thanks for commenting! I really appreciate your input, and feel that you gave some terrific tips/options for others to try out and enjoy as well.

        Happy cooking to you, and I hope you're comforted by this take on cassoulet! 😊

        Reply
    2. lesie

      March 18, 2023 at 10:30 am

      This looks like a really good recipe. I'd like to try making it but was wondering if ham could be substituted instead of pancetta?

      Reply
      • The Cozy Apron

        March 18, 2023 at 11:14 am

        Hi Leslie, you can absolutely use ham in place of the pancetta, if you prefer. Feel free to make some adjustments according to your tastes, and what you happen to have on hand! 🙂

        Happy cooking to you!

        Reply
    3. Jude

      October 11, 2024 at 6:25 am

      I was looking for an easy cassoulet and this is perfect. Our whole family loves it.
      Toulouse sausages are great in this and I’ve had to make bigger and bigger batches when I make this! Thankyou

      Reply
      • The Cozy Apron

        October 11, 2024 at 1:46 pm

        Hi Jude, thanks so much for taking some time to comment on the recipe! I'm thrilled that you and your family have been enjoying this simple yet cozy cassoulet, even preparing bigger batches so it stretches a little more for you all. 😉

        Happy cooking to you, Jude!

        Reply
    4. Mona Bowser

      January 04, 2025 at 10:00 am

      What kind of wine would you serve with this?

      Reply
      • The Cozy Apron

        January 04, 2025 at 11:12 am

        Hi Mona, I think a chardonnay would be a good pick here, because it has a bit more "body" than a pinot grigio or sauvignon blanc. But one should always choose the type of wine that one enjoys best. 😉

        Reply
      • Rhysa Godfrey

        January 27, 2025 at 3:29 pm

        Hello, I made this tonight and it was delicious! My husband said he felt like he was dining in a French bistro! Served with crusty bread... Magnifique!

        Reply
        • The Cozy Apron

          January 27, 2025 at 7:39 pm

          Rhysa, how wonderful! Thrilled to read both you and your hubby enjoyed this delightfully rustic dish...perfect cozy meal for a cold evening! Thanks so much for taking some time to let me know how things turned out for you.

          Happy cooking, Rhysa!

          Reply
    5. Pam

      May 11, 2025 at 12:09 pm

      Chorizo. Would that work.

      Reply
      • The Cozy Apron

        May 12, 2025 at 11:09 am

        Hi Pam, you could sub chorizo, if that is what you prefer.

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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