One-Pot Cassoulet
A comforting One-Pot Cassoulet featuring tender chicken thighs, savory sausage, smoky bacon, and creamy white beans simmered in a rich tomato-herb broth, finished with a crisp golden breadcrumb topping.
4 Servings
Ingredients
- 4 oz thick-cut bacon cut into 1-inch pieces
- 4 bone-in skin-on chicken thighs (approx. 1½ lbs)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 sweet Italian pork sausages approx. 12 oz
- 2 tbs olive oil divided
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 2 14.5 oz cans great northern or navy beans with liquid
- 1 small handful fresh thyme tied together with kitchen twine
- 1½ c coarse fresh breadcrumbs
- 2 tsp chopped fresh parsley plus additional for garnish
- 1 baguette for serving
Instructions
Cook the bacon.
- In a large skillet over medium heat, cook the bacon for 3–4 minutes, stirring occasionally, until much of the fat has rendered but the pieces remain soft. Remove the bacon with a slotted spoon and transfer to a large plate.
Prepare the chicken and sausage.
- Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Using the tip of a paring knife, prick each sausage in several places to prevent bursting during cooking.
Brown the chicken and sausage.
- In the same skillet used for the bacon, add 1 tablespoon of olive oil and heat over medium-high. Without removing the rendered bacon fat, add the chicken thighs, skin side down, and the sausages. Cook until golden brown on all sides, about 8–10 minutes total. Transfer the chicken and sausages to the plate with the bacon as each piece finishes browning.
Sauté the onions and garlic.
- Pour off and discard all but a thin layer of fat from the skillet. Reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes, stirring frequently, until softened and translucent. Add the garlic and cook for an additional minute until fragrant.
Assemble the cassoulet.
- Transfer the cooked onions and garlic to a large Dutch oven (at least 4-quart capacity). Stir in the diced tomatoes, beans with their liquid, and the thyme bundle. Nestle in the reserved bacon, chicken thighs, and sausages.
Simmer.
- Bring the cassoulet to a gentle simmer over medium heat. Adjust the heat as necessary to maintain a steady simmer and cook uncovered for 15 minutes, or until the chicken and sausages are fully cooked through. The chicken should reach an internal temperature of 165°F when tested with a food thermometer.
Prepare the breadcrumb topping.
- In a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of olive oil and the chopped parsley. Toss until the crumbs are evenly coated.
Broil to finish.
- Set an oven rack about 8 inches from the broiler and preheat the broiler. Remove the thyme sprigs from the cassoulet, then evenly sprinkle the breadcrumb mixture over the top. Place the Dutch oven under the broiler for 1–2 minutes, or until the topping is golden brown. Watch carefully to prevent burning.
Serve.
- Remove from the oven, garnish with additional fresh parsley, and serve immediately. Ladle the beans into shallow bowls, topping each with a chicken thigh and a sausage. Serve with slices of baguette on the side for dipping into the sauce.
Notes
To prepare a gluten-free version of this One-Pot Cassoulet, substitute gluten-free breadcrumbs for the topping and ensure the sausages used are certified gluten-free. Replace the traditional baguette with a gluten-free bread alternative. Additionally, confirm that the canned beans and stock contain no gluten additives or cross-contamination from manufacturing.