chef rusty

Classic French Cassoulet

This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!

Prep Time20 mins

Cook Time2 hrs 20 mins

Total Time2 hrs 40 mins

Course: Main Course

Cuisine: French

Keyword: french cassoulet, french recipe

Servings: 6

 

Calories: 430kcal

Author: Joanna Cismaru

Ingredients

• 4 links Italian pork sausages or similar, whole or cut into smaller pieces
• 1 pound chicken breasts boneless and skinless, cut into bite size pieces
• ½ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 1 large onion chopped
• 1 medium carrot chopped
• 1 leek chopped (white and green part)
• ½ cup white wine such as a sauvignon blanc or pinot grigio
• 2 small shallots chopped
• 4 cloves garlic minced
• 19 ounce cannellini beans (1 can), drained
• 1 teaspoon rosemary dried
• ½ teaspoon herbes de provence
• 1½ cup water
• 2 tablespoon parsley for garnish

Instructions

• Preheat your oven to 325 F degrees.

• Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned. 

• Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.

• Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.

• Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.

• Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours. 

• Garnish with parsley and serve.

Notes

Leftovers: If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day.Freezing: To freeze, transfer the casserole to an air tight container and allow to fully cool before freezing to ensure it lasts up to 3 months.Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.