Quick And Hearty Cassoulet Recipe

Name: Quick And Hearty Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound keilbasa sliced in 3/4 inch chunks; 1 pound chicken thighs; 2 onions medium, chopped; 2 medium carrots chopped; 2 stalks celery Chopped; 3 large garlic cloves minced; 2 bay leaves; 2 stalks thyme; 8 ounces white wine; 28 ounces chicken broth; 14 ounces chopped tomatoes in Juices, recommended Pomi; 2 tablespoons tomato paste; beans ounce cans Northern, drained and rinsed; kosher salt; freshly ground black pepper; 2 tablespoons fresh parsley chopped; 2 tablespoons olive oil

Servings: persons

2 tablespoons olive oil
1 pound keilbasa sliced in 3/4 inch chunks
1 pound chicken thighs
2 onions medium, chopped
2 medium carrots chopped
2 stalks celery Chopped
3 large garlic cloves minced
2 bay leaves
2 stalks thyme
8 ounces white wine
28 ounces chicken broth
14 ounces chopped tomatoes in Juices, recommended Pomi
2 tablespoons tomato paste
beans ounce cans Northern, drained and rinsed
kosher salt
freshly ground black pepper
2 tablespoons fresh parsley chopped
2 tablespoons olive oil

1
Preheat oven to 350 degrees.
2
Heat olive oil in a large dutch oven (I used my Le Creuset 5 1/2 Quart Braiser) over medium-high heat.
3
Brown keilbasa.
4
Once browned remove to a plate.
5
Rinse, pat dry and season chicken thighs with salt and pepper.
6
Add to oil in pot and brown on all sides.
7
Remove to plate with keilbasa.
8
Add onions, carrots, celery, garlic, bay leaves and thyme to pot and cook over medium-low heat until soft.
9
Increase heat to medium-high and add in white wine, de-glazing the pot, and then simmer for 2 minutes.
10
Add in chicken broth, tomatoes with juices and stir in tomato paste.
11
Bring to a boil.
12
Add back in chicken and keilbasa.
13
Add in beans and bring back to a boil.
14
Cover and place in oven. Cook in oven 25 minutes.
15
Make breadcrumbs.
16
Once 25 minutes have passed, remove lid. Top evenly with breadcrumbs and return to the oven uncovered for 15 minutes.
17
Serve with sliced fresh crusty bread.
18
Pulse bread in food processor until crumbled.
19
Add in parsley and salt and pepper to taste and pulse to combine.
20
In a bowl mix gently with olive oil.

889

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

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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 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound keilbasa sliced in 3/4 inch chunks, 1 pound chicken thighs, 2 onions medium, chopped, and more.

Yes, Quick And Hearty Cassoulet 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!

Quick And Hearty Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions