Classic French Chicken and Sausage Cassoulet Recipe

Chicken and sausage cassoulet recipe

​The Spruce Eats / Nita West

  • Total: 4 hrs 25 mins
  • Prep: 25 mins
  • Cook: 4 hrs
  • Yield: Makes 12 portions

Cassoulet is a classic of the French country kitchen and most popular in the South West, particularly around Toulouse and Carcassone where it originates from.

In a traditional cassoulet, there are several types of meat used, usually duck, pork and spicy sausage. This chicken and sausage cassoulet recipe is a modern update on the classic and evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.

Do not be put off by the number of ingredients in this recipe, it all comes together if you follow step by step.

Serve the Classic French Chicken and Sausage Cassoulet with crusty French bread for a truly authentic experience. 

Ingredients

  • 1 pound dried white beans (soaked and rinsed)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound lardons (bacon strips)
  • 2 large white onions (diced)
  • 1 pound bulk pork sausage
  • 1 1/2 pounds boneless chicken breast (cut into 1-inch pieces)
  • 1 pound chicken legs
  • 2 pounds tomatoes (seeded and chopped)
  • 1 cup dry white wine
  • 1 quart chicken stock
  • 1 bouquet garni
  • 3 cloves garlic (chopped)
  • 1 tablespoon tomato paste
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 carrots (peeled and cut crosswise into 1/4-inch slices)
  • 1/2 cup bread crumbs
  • 1 teaspoon fresh parsley (finely chopped)
  • 1/2 teaspoon fresh thyme (finely chopped)
  • 4 teaspoons butter (melted)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cassoulet
    ​The Spruce Eats / Nita West
  2. Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.

    Place beans in small saucepan
    ​The Spruce Eats / Nita West
  3. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.

    Add salt
    ​The Spruce Eats / Nita West
  4. Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.

    Remove beans from heat
    ​The Spruce Eats / Nita West
  5. In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.

    Cook lardons
    ​The Spruce Eats / Nita West
  6. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.

    Add onions to pan
    ​The Spruce Eats / Nita West
  7. Brown the sausage and transfer it to a bowl.

    Brown sausage
    ​The Spruce Eats / Nita West 
  8. Preheat the oven to 350F.

  9. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.

    Sausage and chicken
    ​The Spruce Eats / Nita West
  10. Brown the chicken legs in the skillet. Then transfer them to the bowl.

    Brown chicken legs
    ​The Spruce Eats / Nita West
  11. Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.

    Combine lardons onion and sausage
    ​The Spruce Eats / Nita West
  12. Cover with a lid or foil, and bake the casserole for 25 minutes.

    Cover with foil
    ​The Spruce Eats / Nita West 
  13. Add the carrots to the pan, cover, and bake for an additional 20 minutes.

    Add carrots to pan
    ​The Spruce Eats / Nita West
  14. Add the reserved white beans to the hot casserole and gently stir the mixture.

    Add white beans
    ​The Spruce Eats / Nita West 
  15. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole.

  16. Bake it, uncovered, for 1 hour.

    Bake it uncovered
    ​The Spruce Eats / Nita West
  17. Discard the bouquet garni and serve the cassoulet hot.

    Discard bouquet garni
    ​The Spruce Eats / Nita West 
  18. Enjoy!

    Chicken and sausage cassoulet recipe
    ​The Spruce Eats / Nita West

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