There’s a definite French thread running through the blog lately. After recalling the French onion soup recipe I taught a few years back, I realized I’d never shared this chicken-and-white-beans dish I developed while teaching in Southwest France. Traditional cassoulet is a deeply satisfying, slow-cooked French stew often made with duck confit, sausages, chicken and white beans, cooked together in a heavy vessel. It’s glorious but time-consuming—often a full-day affair—and not always practical for a weeknight.
This recipe is a quicker, lighter take on cassoulet-style flavors that you can prepare on a busy evening. It won’t have the same depth as a traditional, slow-baked cassoulet, but it keeps the comforting combination of chicken, sausage, bacon and beans while staying relatively lean. The result is comforting without leaving you ready for a three-hour nap after dinner.
I hesitate to call it a true “cassoulet” since purists might object, so consider it cassoulet-style: a family-friendly, adaptable one-dish meal. My family—yes, even the picky eater—loves it. It’s a flexible dish: meat lovers can pile on the chicken and sausages, while those who prefer vegetables can scoop more beans and produce onto their plate. Everyone gets what they like.
To keep this as wholesome as possible, choose organic, free-range chicken and fresh organic sausages without preservatives or nitrates. I usually buy poultry sausages from the fresh meat counter; avoid highly processed prepackaged sausages when possible. If you prefer pork sausage or nitrate-free pork bacon, feel free to use those instead.
Legumes are a favorite in my house. Cannellini beans are a great source of protein and fiber, low in fat and budget-friendly—especially if you cook them from dried beans. Canned beans are perfectly fine and convenient; I often use Trader Joe’s organic canned beans that don’t have plastic liners.
The breadcrumb topping is optional—omit it for a lighter result. If you like a stewier finish, add more broth before baking. Leftovers reheat beautifully: add extra stock and transform the dish into a comforting soup the next day.
Cassoulet-Style Chicken and White Beans
Ingredients
- 1 Tablespoon unrefined, cold pressed, extra virgin olive oil + 1 Tablespoon and more for drizzling
- 8 bone-in, skin-on chicken thighs or 6 sausages, like mild Italian
- 1 whole clove garlic + 4 cloves, chopped
- 2 slices bread torn into pieces
- 1 Tablespoon flat-leaf parsley, packed + 1 Tablespoon, packed, roughly chopped
- 2 sprigs of fresh thyme
- 4 ounces bacon, cut into batons (I use Applegate Farms organic turkey bacon)
- 1 onion, diced
- 2 carrots, peeled and sliced on the diagonal into 1-inch pieces
- 1 14.5- ounce jar diced tomatoes, drained or 1 pound fresh, peeled, seeded and diced
- 1/3 cup dry white wine, such as Chardonnay or Sauvignon Blanc
- 2/3 cup vegetable or chicken broth
- Sea salt and freshly ground black pepper
- 3 cups cooked cannellini beans, or 2 15-ounce cans, drained and rinsed
Instructions
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Preheat the oven to 425 degrees.
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Warm 2 tablespoons oil in a large sauté pan over medium heat. Add the chicken skin-side down or the sausages and brown thoroughly on both sides.
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Make the breadcrumb topping: place the whole garlic clove in a food processor with the bread and 1 tablespoon parsley. Pulse until crumbs form. Add 1 tablespoon olive oil and salt and pepper to taste; pulse to combine and set aside.
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When the chicken or sausages are nearly done, add the bacon and sauté until golden. Remove the chicken and sausages and set aside.
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Lower the heat to low and add the onion and carrots. Season with salt and pepper and sauté for 2 minutes. Add the chopped garlic and sauté another 2 minutes. Add the drained tomatoes and the wine, scraping the pan to deglaze. Stir in the broth, the remaining tablespoon of parsley, the thyme sprigs and the beans. Cook for one minute until the broth bubbles.
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Transfer the bean mixture to an 11 x 9-inch or similar baking dish. Arrange the chicken and sausages on top, sprinkle with the breadcrumb mixture, drizzle lightly with olive oil and bake in the center of the oven for 25–30 minutes, until the edges bubble and the breadcrumbs are golden. If desired, use a thermometer to check the chicken’s internal temperature reaches 165°F.
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