Easy Chicken and Sausage Cassoulet

3.92 avg. rating (78% score) - 51 votes

Easy Chicken and Sausage Cassoulet

With only about 20 minutes of prep work, this  Easy Chicken and Sausage Cassoulet recipe cooks for two hours in the oven and emits the most enticing smells from the oven.

Read more about the process of making this cassoulet.

Total Time: 25
Yield: 6 servings

Ingredients

  • 6 chicken drumsticks or thighs
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 16-ounce package smoked sausage, cut into 3-inch pieces
  • 1 large onion, chopped medium-size
  • 3 garlic cloves, minced
  • 2 19-ounce cans cannellini or other white beans, rinsed and drained
  • 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
  • 1/2 cup low-sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 cup plain breadcrumbs, divided
  • Fresh thyme sprigs

Instructions

Preheat oven to 300°. Sprinkle chicken all over with salt and pepper.

In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes.

Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside.

Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside.

Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with 1/2 cup breadcrumbs.

Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden.

Remove bay leaf before serving. Garnish with thyme sprigs.
Comments
  • Carol

    Made this meal using turkey kielbasa and chicken thighs, had unexpected company that evening.Made more than enough delicious food for 4 hungry adults, plus lots of leftovers. They thought I’d been cooking for hours.

    Reply
  • I’ve served this three times for guests and all loved it. I have one suggestion, as this is a very heavy, filling dish. Have the thighs cut in half by your butcher, and cut the sausage in 2-inch pieces. It will easily serve 8.

    Reply
  • This is a perfect meal for a cold winter’s eve. And surprisingly easy. I’ll make it again for my in-laws who are picky eaters — should satisfy many different tastes. Made this with Chorizo (Mexican spicy sausage).

    Reply
  • This recipes got raves from my family the first time I made it. So now I make it for guests and family. It is so easy and satisfying and they all think I am a genius cook! I have used different kinds of smoked sausage with great success and cut up chicken as well as the thighs. I have served it with couscous as well as roasted potatoes.

    Reply
  • I used a cut-up chicken and kielbasa, was very tasty. The kids loved it too.

    Reply

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