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Overhead shot of a bowl of French cassoulet
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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


  • 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


  • 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!


  • Use the meat from a store-bought rotisserie chicken for a shortcut.
  • If you prefer to cook your chicken at home, use about 1 lb. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
  • Use a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites add unwanted sweetness. Do not use a bottle of "cooking wine" from the grocery store, which often contain salt and other additives. Good options include Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio.
  • Garnish with fresh herbs for a bright contrast to the rich, hearty stew.


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