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 cassoulet 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


  • 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 beans, rinsed and drained
  • 1/4 pound smoked turkey kielbasa, chopped
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced

Nutritional Facts

1 serving: 394 calories, 14g fat (4g saturated fat), 91mg cholesterol, 736mg sodium, 29g carbohydrate (4g sugars, 8g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.


  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 on both sides. 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; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return 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. Toss bread crumbs with parsley and garlic; sprinkle over top. 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.
Health Tip: Adding pulses such as cannellini beans to a meat-based main dish bumps up the fiber and protein without adding saturated fat.
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.

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curlylis85 User ID: 3166950 263936
Reviewed Mar. 26, 2017

"Delicious comfort food at its finest! The chicken, bacon, and sausage are a great combination and the crispy bread crumb topping is fun and yummy. I'm excited to try freezing a batch of this!"

joycerm53 User ID: 703299 255477
Reviewed Oct. 16, 2016

"Great recipe! I make this often and we enjoy it. Tastes even better the next day. As a Volunteer Field Editor, I recommend this dish! Your family will enjoy it!"

greatwithoutgluten User ID: 6330173 254035
Reviewed Sep. 12, 2016

"This was great! I used chicken breasts and added carrots and celery. My hubby also really enjoyed the flavors. It was easy and had so much flavor. I will be making this again."

shawnba User ID: 2581969 253807
Reviewed Sep. 7, 2016

"This was really good, and very easy. I actually cut the amount of chicken in half, since it's just for two of us, but kept everything else the same. We had enough left over for lunches for both of us!! Will definitely make this again"

dcscake_OH User ID: 228890 253590
Reviewed Sep. 3, 2016

"I made this for my family today, and it certainly is a keeper. I am diabetic , so this is a great recipes for me, minus the bread crumbs ( instead I just grated some Parmesan cheese on top). The flavors blend to make you think it was more work than it really was. The chicken was so tender and the herbs and wine give it the final touch. I am a Volunteer Food Editor, also, and I give this a 5 ."

annrms User ID: 2649709 253486
Reviewed Sep. 1, 2016

"We had Taste of Home's “Cassoulet for Today” recipe last night. It was delicious! DH prepared the recipe through step 3, cooled it, and refrigerated it the day before. Last night he reheated it and completed step four.

It's a very satisfying dish...creamy cannellini beans, fork-tender chicken thighs, smoky kielbasa and bacon mixed with tomatoes, onion, garlic and fresh herbs topped with a crunchy garlic infused bread crumbs. Will add this recipe to my keeper file! This volunteer field editor is glad to give this dish a 5 star rating!"

angela32 User ID: 3084463 253482
Reviewed Aug. 31, 2016

"Very good, my family loved this dish. I used regular kielbasa since I couldn't find turkey at either of my stores. I will make this again!"

erinshea1982 User ID: 7151030 253397
Reviewed Aug. 30, 2016

"This is a wonderful comfort meal! I especially love using chicken thighs, such good flavor and so moist! This is a great version of a cassoulet !"

MarineMom_texas User ID: 31788 253367
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."

lmmanda User ID: 1101093 105577
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."

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