Cassoulet With Pork And Kielbasa Recipe

Name: Cassoulet With Pork And Kielbasa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 bone-in skin-on chicken thighs, trimmed (3 to 3 1/2 lb.); 2 teaspoons vegetable oil; 1 lb country-style boneless pork ribs, trimmed and cut into 1-inch cubes; 1 onion, minced; 6 garlic cloves, minced; 1 tablespoon tomato paste; 3 1/2 cups chicken broth, low-sodium; 1 1/2 cups dry white wine; 1 (14 1/2 ounce) can diced tomatoes, drained; 4 sprigs fresh thyme (or 1/4 t. dried); 2 bay leaves; 1/4 teaspoon clove (the spice, not garlic); 4 (15 1/2 ounce) cans great northern beans, rinsed; 1 lb kielbasa, sliced 1/4-inch thick

Servings: persons

10 bone-in skin-on chicken thighs, trimmed (3 to 3 1/2 lb.)
2 teaspoons vegetable oil
1 lb country-style boneless pork ribs, trimmed and cut into 1-inch cubes
1 onion, minced
6 garlic cloves, minced
1 tablespoon tomato paste
3 1/2 cups chicken broth, low-sodium
1 1/2 cups dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
4 sprigs fresh thyme (or 1/4 t. dried)
2 bay leaves
1/4 teaspoon clove (the spice, not garlic)
4 (15 1/2 ounce) cans great northern beans, rinsed
1 lb kielbasa, sliced 1/4-inch thick

1
Dry the chicken with paper towels, then season with salt and pepper.
2
Heat the oil in a large Dutch oven over med-high heat until just smoking.
3
Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
4
Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
5
Pat the pork dry with paper towels, then season with salt and pepper.
6
Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
7
Brown the pork, about 10 minutes.
8
Stir in the onion and cook until softened, about 5 minutes.
9
Stir in the garlic and tomato paste and cook for 30 seconds.
10
Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
11
Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
12
Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
13
Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
14
Discard the thyme sprigs and bay leaves.
15
Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.

1456

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 bone-in skin-on chicken thighs, trimmed (3 to 3 1/2 lb.), 2 teaspoons vegetable oil, 1 lb country-style boneless pork ribs, trimmed and cut into 1-inch cubes, 1 onion, minced, and more.

Yes, Cassoulet With Pork And Kielbasa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassoulet With Pork And Kielbasa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions