Chicken Cassoulet Recipe

Name: Chicken Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried navy beans; 1 pound italian sausages spicy; 8 ounces pork sausages; 1 tablespoon vegetable oil; 4 chicken thighs skin removed; 4 chicken breasts on the bone, halved; 3 slices bacon thinly sliced; 2 cloves garlic crushed; 3 whole cloves; 12 black peppercorns; 1 celery stalk coarsely chopped; 4 medium carrots peeled and thinly sliced; 5 onions baby, peeled and halved; 1/2 cup dry white wine; 2 tablespoons tomato paste; 1/4 cup fresh flat leaf parsley chopped

Servings: persons

1 cup dried navy beans
1 pound italian sausages spicy
8 ounces pork sausages
1 tablespoon vegetable oil
4 chicken thighs skin removed
4 chicken breasts on the bone, halved
3 slices bacon thinly sliced
2 cloves garlic crushed
3 whole cloves
12 black peppercorns
1 celery stalk coarsely chopped
4 medium carrots peeled and thinly sliced
5 onions baby, peeled and halved
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh flat leaf parsley chopped

1
Cover the beans with cold water in a large bowl. Let stand overnight. Drain, then rinse under cold water and drain again.
2
Preheat the oven to 350u00b0F.
3
Cook the sausages, uncovered, in a large saucepan of boiling water for 2 mins. Drain.
4
Heat the oil in a Dutch oven on high heat. Cook the chicken and sausages, in batches, until browned. Remove from the pan. Slice the sausages thickly.
5
Add the bacon to the pan and cook, stirring, until crisp. Drain on paper towels. Set aside to garnish.
6
Return the chicken to the pan with the beans, garlic, spices, vegetables, wine, 3 cups water and tomato paste. Cover.
7
Cook in the oven for 1 1/2 hours. Add the sausages. Cover and cook for about 30 mins or until the sausages are cooked through. Season to taste. Serve sprinkled with bacon and parsley.

899

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup dried navy beans, 1 pound italian sausages spicy, 8 ounces pork sausages, 1 tablespoon vegetable oil, and more.

Yes, Chicken Cassoulet falls under the Meat & Poultry 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!

Chicken Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions