Easy Cassoulet Recipe

Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour. The rich, hearty casserole includes bacon, sausage, chicken and white beans for a cozy, comforting and flavorful dinner. Add a crusty loaf of French baguette for the ultimate cold-weather meal!

Chicken Cassoulet

A traditional Cassoulet is a rich, slow-cooked French casserole made with meat, pork skin and white beans. The texture is similar to a hearty peasant stew, while the name "cassoulet" comes from the French word for the casserole cooking dish that it was originally prepared in -- a deep, round, earthenware pot with slanted sides.

An authentic cassoulet recipe can be a daunting meal to tackle for a couple of reasons. First, the ingredients. In America, we don't have easy access to all of the common cassoulet components -- such as French Tarbais beans, precooked garlic sausage, Moulard duck legs, or pork skin. Second, a traditional cassoulet requires 2-3 days of cooking and preparation. Not something that most busy moms are willing to undertake for the average weeknight dinner!

That's why I was so excited when I realized that I could make a shortcut Dutch oven chicken cassoulet recipe in about one hour! Inspired by a leftover turkey cassoulet that I saw in Taste of the South magazine, I created this recipe to take advantage of a store-bought rotisserie chicken (or other pre-cooked chicken). Some bacon, a couple of cans of white beans, and a package of smoked sausage complete the hearty, flavorful, one-pot meal.

What is the difference between a casserole and a cassoulet?

A casserole is defined as a kind of stew or side dish that is cooked slowly in an oven. In America, the casserole usually has three main components: pieces of meat (such as chicken or ground meat), various chopped vegetables, and a starchy binder (such as flour, potatoes or pasta). While a French cassoulet technically qualifies as a casserole, the French version is a time- and labor-intensive dish that refers to un casserole -- the pot that the cassoulet is cooked in -- and is quite different in texture and method from a classic American casserole. Unlike it's creamy American counterparts, the cassoulet is closer to what we would consider a thick stew.

Should cassoulet be soupy?

While a cassoulet is closer to a stew than a classic American casserole, the dish shouldn't actually be "soupy." Instead, you're looking for a texture that's somewhere between soupy and dry -- without too much liquid -- that can be eaten with a fork. Some crusty bread on the side works perfectly for soaking up any remaining broth or juices in your bowl!

Cassoulet Ingredients

Here's a quick overview of the ingredients that you'll need for this dish. As always, the complete recipe with measurements and specific instructions is included in the box at the bottom of this post.

• Bacon
• Smoked sausage
• Onion, bell pepper, celery and garlic
• Tomato paste
• Diced tomatoes
• Chicken broth
• Dry white wine
• White beans
• Chicken
• Red wine vinegar
• Kosher salt and pepper
• Thyme and parsley

Cassoulet Beans

We're using canned beans in this recipe for a nice shortcut -- no soaking or cooking required! I used cannellini beans (or white kidney beans), but you can substitute with other white beans, including navy beans (also called Yankee beans) and Great Northern beans.

How to Make Cassoulet

This simple, rustic, one-pot meal comes together on the stovetop quickly and easily!

1. Cook bacon and sausage in a Dutch oven until the bacon is crispy and the sausage is browned. Remove to a plate, reserving the drippings in the pan.
2. Sauté vegetables in the bacon drippings.
3. Add tomato paste, tomatoes, broth, and wine. Bring to a boil.
4. Stir in the beans, chicken, vinegar, salt, pepper and thyme.
5. Simmer for about 20 minutes.
6. Return the sausage and bacon to the pot. Cook and stir for 3-5 more minutes, until heated through.
7. Add the fresh parsley and serve!

What to Serve with Cassoulet

In France, cassoulet is not traditionally served with additional sides. That said, if you'd like to offer a couple of other options on your dinner menu, try a simple green salad tossed in balsamic vinaigrette, a loaf of crusty French baguette or a few slices of rustic no-knead bread.

Wine Pairing

A boldly-flavored, full-bodied red wine pairs nicely with cassoulet. Look for something from the Languedoc region of France, such as robust blends involving Syrah, Grenache and Mourvèdre. We're not too fancy around here, though -- any of your favorite red (or white) wines will be delicious with this simple, rustic meal!

Dessert

Since the chicken cassoulet is rich and hearty, it's nice to finish the meal with something light -- like fresh fruit or an apple galette.

Make Ahead and Storage

This is a great make ahead meal! Prepare the cassoulet in advance, cool to room temperature, and then store in an airtight container in the fridge or freezer. Leftover stew will keep in an airtight container in the refrigerator for 3-4 days. To extend the life of your cassoulet, pack the cooled leftovers in airtight containers or in freezer-safe Ziploc bags and freeze for up to 3 months.

When ready to enjoy, thaw the frozen cassoulet in the refrigerator overnight. Reheat on the stovetop over low heat, just until warmed through. Thin with additional broth, if necessary.

Tips for the Best Easy Cassoulet Recipe

• I use a package of smoked turkey sausage, but you can substitute with any similar fully-cooked smoked pork or beef sausage or kielbasa.
• The meat from a rotisserie chicken is a great shortcut for this recipe. If you prefer, you can boil your own chicken breast (or thighs) at home. You’ll need about 1 lb. of raw boneless, skinless chicken breasts or thighs to equal approximately 2 cups of cooked, shredded meat. Boil the chicken in broth or water for about 15-20 minutes, then shred or chop to use in the recipe.
• Instead of cannellini beans, use other white beans such as Great Northern beans or navy beans. In a pinch, you can even substitute with pinto beans or chickpeas.
• Garnish with fresh herbs for a bright contrast to the rich, hearty stew.

More Stew Recipes to Try

• Virginia Brunswick Stew
• Chicken Stew
• Dutch Oven Beef Stew
• Chicken Bog (a Southern chicken and rice stew)
• Autumn Harvest Pork Stew

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5 from 3 votes

Easy Cassoulet Recipe

Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour!

Course Dinner

Cuisine French

Keyword cassoulet, chicken cassoulet, easy cassoulet recipe

Prep Time 20 minutes

Cook Time 40 minutes

0 minutes

Total Time 1 hour

Servings 6 people

Calories 409kcal

Author Blair Lonergan

Ingredients

• 3 slices bacon, chopped
• 13 oz. smoked sausage, sliced into ¼-inch thick rounds
• 1 small onion, finely-diced
• 1 green bell pepper, finely-diced
• 2 stalks celery, finely-diced
• 1 teaspoon minced fresh garlic
• 2 tablespoons tomato paste
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 cup chicken broth
• ½ cup dry white wine
• 2 (14.5 oz) cans cannellini beans, drained and rinsed
• 2 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)
• 1 teaspoon red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley

Instructions

• In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
• Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat, stir in parsley, and serve!

Notes

• I use a package of smoked turkey sausage, but you can substitute with any similar fully-cooked smoked pork or beef sausage or kielbasa.
• The meat from a rotisserie chicken is a great shortcut for this recipe. If you prefer, you can boil your own chicken breast (or thighs) at home. You’ll need about 1 lb. of raw boneless, skinless chicken breasts or thighs to equal approximately 2 cups of cooked, shredded meat. Boil the chicken in broth or water for about 15-20 minutes, then shred or chop to use in the recipe.
• Instead of cannellini beans, use other white beans such as Great Northern beans or navy beans. In a pinch, you can even substitute with pinto beans or chickpeas.
• Garnish with fresh herbs for a bright contrast to the rich, hearty stew.

Nutrition

Serving: 1/6 of the recipe | Calories: 409kcal | Carbohydrates: 38g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 985mg | Potassium: 1372mg | Fiber: 9g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 32mg | Calcium: 153mg | Iron: 6mg