Cassoulet for Today Recipe
Cassoulet for Today Recipe photo by Taste of Home
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Cassoulet for Today Recipe

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Traditionally cooked for hours, this version of the rustic French dish offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 45 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 3 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 bay leaf
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 1/4 pound smoked turkey kielbasa, chopped
  • 3 bacon strips, cooked and crumbled
  • TOPPING:
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced

Directions

  1. Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken in batches. Remove from pan.
  2. In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; bring to a boil.
  3. Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
  4. Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. In a small bowl, toss topping ingredients; sprinkle over cassoulet. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
  5. Freeze option: After stirring in bacon, transfer cassoulet to a shallow baking dish; do not add topping. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Prepare and add topping as directed. Bake, covered, until heated through and a thermometer inserted in chicken reads 165°. (Cover loosely with foil if topping browns too quickly.) Yield: 6 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Cassoulet for Today in Taste of Home April/May 2010, p48

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Cassoulet for Today

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
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MY REVIEW
MarineMom_texas
Reviewed Aug. 29, 2016

"I prepared this delicious dish tonight and we fell in love with it. Hubby went back for seconds. I made no changes to the recipe. Although there are several steps to the recipe it was easy to prepare I highly recommend this recipe as a Volunteer Field Editor."

MY REVIEW
lmmanda
Reviewed Aug. 20, 2014

"Delicious! I left out the bay leaf and added some basil, also cooked the bacon in the chicken drippings and added in with the chicken. I forgot to drain the tomatoes, but it was fine. I served it with a loaf of crusty French bread."

MY REVIEW
celestie4
Reviewed Nov. 16, 2012

"This smelled amazing while it was cooking. I don't have a Dutch oven, so I started the recipe in a frying pan and finished it off in a casserole dish."

MY REVIEW
aug2295
Reviewed Feb. 9, 2011

"I did not care for this. I'm not sure exactly what I didn't like, it's the first time I made/ate cassoulet and it may be I just don't like cassoulet, and nothing to do with this recipe. The only change I made was to double the bacon, since I didn't have any kielbasa."

MY REVIEW
beckworld
Reviewed Jun. 9, 2010

"I've always loved cassoulet, and this recipe has become one of my new stand-bys. I have made it at least four times since it was published in the magazine. I like the hearty simplicity and the balanced savory flavor. Rosemary and thyme are two of my favorite herbs. Combine with garlic and one doesn't need much more in the way of seasoning for a cozy dish like this."

MY REVIEW
beckworld
Reviewed Jun. 9, 2010

"I've always loved cassoulet, and this recipe has become one of my new stand-bys. I have made it at least four times since it was published in the magazine. I like the hearty simplicity and the balanced savory flavor. Rosemary and thyme are two of my favorite herbs. Combine with garlic and one doesn't need much more in the way of seasoning for a cozy dish like this."

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