Chicken Cassoulet Recipe
This classic Chicken Cassoulet blends tender chicken, smoky sausage, and creamy beans in a savory, aromatic broth. It’s a hearty, comforting French stew perfect for cozy dinners or meal prep.
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Calories: 390kcal
Servings: 8
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Cutting Board and Knife
- Measuring Spoons and Cups
- Can Opener
- Ladle (optional, for serving)
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts , cut into 1-inch cubes
- ½ teaspoon sweet paprika
- salt and freshly ground black pepper to taste
For the Sausage and Beans:
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 6 ounces smoked sausage like kielbasa or andouille, cut into ½-inch thick slices
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup dry white wine
- 2 tablespoons tomato paste
- 2 cans 15 ounces each Great Northern Beans or Cannellini Beans, rinsed and drained
- 1½ cups low sodium chicken broth
- chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Season chicken cubes with paprika, salt, and pepper, then brown in the pot until golden. Remove and set aside.
- In the same pot, add 1 tablespoon olive oil and sauté chopped onion until soft.
- Add sliced smoked sausage and cook until browned, then stir in minced garlic and thyme.
- Pour in white wine and tomato paste, stirring to combine. Let it simmer for 2 minutes.
- Add rinsed beans, chicken broth, browned chicken, salt, and pepper. Stir well.
- Cover and simmer on low for 40 minutes, stirring occasionally until flavors meld.
- Garnish with fresh parsley before serving.
Nutrition
Calories: 390kcal | Carbohydrates: 26g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 578mg | Potassium: 991mg | Fiber: 8g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 3mg