Name: French Cassoulet (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6 servings
Cuisine: French
Ingredients: 1 pound Dried great northern beans; 1 Bay leaf; 2 cloves Garlic-whole; 2 tablespoons Olive oil; 1 large Onion-chopped; 2 medium Carrots-chopped; 2 stalks Celery-chopped; 4 cloves Garlic-minced; 1 teaspoon Dried thyme; 1/2 teaspoon Dried rosemary; 1.5 pounds Chicken thighs-boneless, skinless; 1 pound Pork sausage-Italian style; 4 cups Chicken broth; 1 can (28 ounce) Diced tomatoes-undrained; 2 tablespoons Tomato paste; Salt Salt; Black pepper Black pepper; Fresh parsley-chopped Fresh parsley-chopped

Recipe tier

A hearty and comforting French cassoulet, simplified for the home cook with readily available ingredients. This version features tender chicken, flavorful pork sausage, and creamy white beans simmered in a rich tomato-based broth.

Total 4h

Serves 6 servings

Steps 10

Ingredients 18

Beans
1 pound 450 g Dried great northern beans
1 1 Bay leaf
2 cloves 2 cloves Garlic-whole
Aromatics and Vegetables
2 tablespoons 30 mL Olive oil
1 large 1 Onion-chopped
2 medium 2 Carrots-chopped
2 stalks 2 Celery-chopped
4 cloves 4 cloves Garlic-minced
1 teaspoon 5 mL Dried thyme
teaspoon 2.5 mL Dried rosemary
Meats
1.5 pounds 680 g Chicken thighs-boneless, skinless
1 pound 450 g Pork sausage-Italian style
Broth and Tomatoes
4 cups 950 mL Chicken broth
1 can (28 ounce) 794 g Diced tomatoes-undrained
2 tablespoons 30 mL Tomato paste
Seasoning
Salt to taste Salt
Black pepper to taste Black pepper
Garnish
Fresh parsley-chopped 2 tablespoons Fresh parsley-chopped

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Equipment

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Instructions

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Rinse dried beans and place in a large bowl. Cover with plenty of water and soak overnight, or use the quick soak method (cover with water, bring to a boil for 2 minutes, then let stand for 1 hour). Drain and rinse beans.
In a large pot, combine drained beans, 1 bay leaf, and 2 whole garlic cloves. Cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender but not mushy. Drain and set aside, reserving about 1 cup of the bean cooking liquid.
While beans are simmering, preheat oven to 325°F (160°C).
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken thighs on all sides. Remove chicken and set aside.
Add the pork sausage to the pot and cook, breaking it up with a spoon, until browned. Remove sausage and set aside, leaving some rendered fat in the pot.
Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
Stir in tomato paste and cook for 1 minute. Add diced tomatoes (with their juice) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the browned chicken and sausage to the pot. Add the cooked white beans and reserved bean cooking liquid. Season with salt and pepper to taste. Stir to combine.
Cover the pot and transfer to the preheated oven. Bake for 1.5 to 2 hours, or until the chicken is very tender and the flavors have melded. Remove lid for the last 30 minutes if you want a slightly thicker sauce.
Before serving, stir in fresh chopped parsley. Ladle into bowls and serve hot.