Nothing says comfort food like a slow-baked casserole, and this Easy French Cassoulet recipe is a great example. Tender chicken, savory sausages, crispy pork belly and creamy white beans simmer together in a fragrant broth with onions, garlic and fresh herbs. It captures the rustic spirit of a classic cassoulet while cutting the active time without sacrificing deep, slow-cooked flavor.
What is a Cassoulet?
Cassoulet is a traditional one-pot dish from the south of France, built on a base of white beans and enriched with slow-cooked meats. Classic versions often include duck confit, pork belly or shoulder, and flavorful sausages. The hallmark of a cassoulet is a long, gentle braise that melds the ingredients into a rich, concentrated sauce and produces fork-tender meat.
This version simplifies the process so you can enjoy cassoulet-style comfort in a fraction of the usual time. I use canned cannellini beans and chicken thighs (bone-in, skin-on) in place of duck for accessibility, and pan-fry the pork belly and sausages in rendered chicken fat to build savory depth. The casserole finishes in the oven, uncovered, to reduce and thicken the broth while the meats and vegetables become tender.
Start by sautéing a classic mirepoix of onion, celery and carrots with garlic and a touch of ground clove to warm the aromatics. Add drained white beans and chicken stock, nestle in the browned meats and tuck in a bundle of fresh thyme and bay leaves. The pot goes into a low oven for about 75 minutes, allowing the flavors to concentrate and the beans to soften without falling apart.
The finished cassoulet is a reduced, savory casserole with tender pieces of chicken, slices of sausage, crisped pork belly morsels and creamy beans, all surrounded by a rich, herb-scented sauce. A sprinkle of fresh parsley adds brightness before serving.
What to serve with cassoulet
Keep accompaniments simple: warm, crusty French bread for sopping up the sauce and a crisp green salad to cut the richness. Cassoulet is hearty and filling, so lighter sides balance the meal nicely.
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Most of the work happens at the stove and then in the oven. The method is straightforward and forgiving — the low-and-slow braise concentrates flavor while letting beans and meats become tender. This pared-down cassoulet delivers deep, comforting taste in about 90 minutes, a big win when you want authentic flavor without an all-day commitment. Enjoy!
Easy French Cassoulet Recipe
Ingredients
- 1 tbsp olive oil
- 1/2 lb pork belly, cut into 1/2-inch pieces
- 2 lbs chicken thighs, bone-in, skin-on
- Salt and black pepper, to taste
- 1 lb turkey sausage (or pork sausage)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tsp ground clove
- 2 stalks celery, chopped into 1-inch pieces
- 3 carrots, peeled and chopped into 1-inch pieces
- 4 (15 oz) cans white cannellini beans, drained
- 32 oz chicken stock
- 1 bunch thyme (about 12 sprigs), tied
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 300°F (150°C).
- Season the chicken thighs generously with kosher salt and black pepper. Set aside while you heat the pan.
- In a large skillet over medium-high heat, warm the olive oil and brown the pork belly pieces until golden and crispy. Remove with a slotted spoon and set aside.
- Place the chicken thighs skin-side down in the skillet and sear until the skin is golden and crisp. Turn to brown the other side briefly, then remove and set aside.
- Brown the sausages on both sides in the same skillet, then remove and set aside.
- Add the diced onion to the skillet and sauté several minutes until translucent. Season with salt and pepper. Stir in the minced garlic and ground clove and cook for another minute. Add the celery and carrots and cook for about 3 minutes, scraping up any browned bits from the pan.
- Spread the sautéed vegetables in a large roasting pan, Dutch oven or casserole dish. Add the drained beans and chicken stock. Nestle the cooked meats and any pan juices into the beans and vegetables, pressing down slightly. Tuck in the tied thyme and bay leaves.
- Place the dish uncovered in the oven and cook for 1 hour and 15 minutes, or until the beans are tender and the broth has reduced and thickened slightly.
- Remove the thyme bundle and bay leaves. Taste and adjust seasoning. Serve by placing a chicken piece, a sausage and a scoop of beans and vegetables on each plate. Sprinkle with chopped parsley and serve with crusty French bread.
Notes
- Spicy turkey sausage adds a nice kick, but you can use any turkey or pork sausage you prefer. Prick the sausages with a fork a few times before browning to prevent splitting.
Nutrition (estimate)
Carbohydrates: 38 g |
Protein: 77 g |
Fat: 83 g
The nutrition information is an estimate provided by an online calculator and should not replace professional dietary advice.