Chicken and Sausage Cassoulet

Name: Chicken and Sausage Cassoulet
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: France
Ingredients: 4 chicken legs; 2 tbsp of olive oil; 1 onions; 2 garlic cloves; 2 stalks of celery; carrots; 4 Toulouse sausages; 400 g of white beans; 400 ml of chicken broth; bay leaves; 1 sprig thyme; black pepper; salt

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This cassoulet is a slow-simmered stew of white beans, chicken thighs, and sausages. 🥘 The slow cooking gives a rich, velvety sauce. It reheats very well.

Total time: 1 h 50
Prep: 20 min
Cook: 1 h 30
Difficulty: Medium
Per person: €2.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

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Quiche Lorraine

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For dessert

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Soft Madeleines

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To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

480kcal

Protein38 g32%
Carbs34 g29%
Fat21 g40%
Fiber8 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌿 To add an extra aroma to your cassoulet, you can stir in fresh herbs such as parsley or finely chopped rosemary just before serving. This will bring freshness and an herbal flavor to your dish. 🌿

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in sealed individual portions.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Flavors improve the next day. Can be prepared entirely the day before.

Reheating : How do you reheat it?

Oven (preferred): 25-30min at 150°C covered, then 10min uncovered. Saucepan: medium heat, stir gently, add broth if needed. Microwave: less even texture.

Variations

Replace the Toulouse sausages with chicken sausages.
Add a few crushed tomatoes for a fruitier sauce.
Use Tarbais beans or lingot beans instead of regular white beans.

Mistakes to avoid

Not browning the meat before simmering: the dish lacks flavor. Brown the chicken and sausages on all sides.
Boiling hard: the meat toughens. Simmer gently over low heat, covered.
Forgetting to remove the bay leaf and thyme: they end up on the plate. Remove them before serving.

Frequently asked questions

Which beans should I choose for a cassoulet?

White beans, such as lingot or Tarbais beans, are the best choice: they stay tender without falling apart. This recipe uses 400 g of white beans, which you add to the Dutch oven along with the chicken broth.

Can I use other sausages?

Yes, chicken or beef sausages can replace the Toulouse sausages. Brown them as directed in the recipe, then let them simmer with the beans. The flavor will vary depending on the sausages you choose and how they are seasoned.

How long should the cassoulet simmer?

About 1 hour over low heat, with the Dutch oven covered, stirring from time to time, until the chicken is fully cooked and the sauce is velvety. Slow cooking gives a richer sauce.

Can I cook this cassoulet in the oven?

Yes, you can finish cooking the covered Dutch oven in a hot oven, which gives more even heat. Keep the same simmering time and keep an eye on the broth level so the beans stay submerged.