Chicken Cassoulet

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A French classic comfort food that's rich, hearty, and perfect for cozy meals at home.

Prep Time15

Cook Time1 15

Total Time1 15

Course: dinner, Main Course

Cuisine: French

Servings: servings

Author: Marlynn Schotland

Equipment

1 Dutch Oven

Ingredients

10 ounces bacon, sliced into 1/2" pieces
12-14 ounce kielbasa sausage, sliced on the bias into 1/4" slices
4 bone-in, skin-on chicken thighs about 2 pounds total
1 small onion, diced
2 medium carrots, sliced into 1/4" coins
1 celery stalk, diced
3 garlic cloves, pressed
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¼ cup dry white wine
1 Tablespoon tomato paste
2 cans (about 15 ounces each) white beans, undrained Great Northern or Cannelini
4 sprigs fresh thyme, tied together with kitchen string
1 Tablespoon chopped fresh parsley, for garnish

Breadcrumb Topping

1 Tablespoon olive oil
½ cup panko breadcrumbs
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper

Instructions

Pre-heat oven to 375°F.
In a large Dutch oven over medium-heat, add the chopped bacon pieces. Cook, stirring regularly, for about 8 minutes, just until crispy. Remove and transfer to a bowl or plate lined with a paper towel. Set aside.
To the Dutch oven, add the chicken, skin side down. Sear until the skin starts to turn golden brown and releases easily, about 4 minutes, then flip and cook the other side for another 4-5 minutes. You just want to brown the chicken, not cook it all the way.
Use tongs to remove the chicken from the Dutch Oven and place on a plate. Set aside.
Add the sausage slices to the Dutch oven and cook for about 4-6 minutes, stirring regularly, just until each side darkens in color a bit. Remove and transfer to a bowl or plate. Set aside.
Slowly add the onions, carrots, and celery to the Dutch oven and stir, sauteing for about 1 minute. Add the garlic and saute all together for another minute.
Slowly pour in the white wine and spoon in the tomato paste. Stir all together to mix the tomato paste in well.
Gently add the white beans along with their liquids. Then add in the sausage, most of the bacon, and nestle in the chicken thighs in a single layer amidst the other ingredients, taking care not to overlay the chicken. Place the tied bundle of thyme sprigs on top.
Place the Dutch oven into the oven and roast uncovered for about 45-55 minutes. The chicken is done when a thermometer inserted into the thickest part of the chicken reads 165°F.
Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add the breadcrumbs, salt, and pepper. Stir, cooking until the panko starts to brown lightly, about 2-3 minutes.
When the cassoulet is done cooking, let it rest at room temperature for 5-10 minutes.
Top with the toasted breadcrumbs and remaining bacon crumbles, and garnish with chopped parsley before serving.

Notes

Makes approximately 4 servings.

Storage: allow to cool, then store in an airtight container in the refrigerator for up to 2-4 days.

Nutrition