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Cassoulet for Today Recipe

Cassoulet for Today Recipe

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: 40 min. Bake: 55 min. YIELD:6 servings


  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon olive oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced, divided
  • 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) white kidney or cannellini beans, rinsed and drained
  • 1/4 pound smoked turkey kielbasa, chopped
  • 3 bacon strips, cooked and crumbled
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley


  • 1. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in 2 teaspoons oil in batches. Remove and keep warm.
  • 2. In the same pan, saute onion in remaining oil until crisp-tender. Add 1 garlic clove; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in the tomatoes, bay leaf, rosemary, thyme and chicken; bring to a boil.
  • 3. Cover and bake at 325° for 30 minutes. Add beans and kielbasa; cover and bake 20-25 minutes longer or until chicken is tender. Discard bay leaf. Stir in bacon.
  • 4. Combine the bread crumbs, parsley and remaining garlic; sprinkle over cassoulet. Broil 3-4 in. from the heat for 2-3 minutes or until bread crumbs are golden brown.
    Freeze option: Transfer baked chicken mixture to a baking dish, reserving bread crumb topping for baking. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat cassoulet, covered, until heated through and a thermometer inserted in chicken reads 165°. Prepare bread crumbs as directed; sprinkle over top. Bake, uncovered, until bread crumbs are golden brown. Yield: 6 servings.

Nutritional Facts

1 serving equals 386 calories, 13 g fat (3 g saturated fat), 91 mg cholesterol, 694 mg sodium, 29 g carbohydrate, 8 g fiber, 32 g protein.

Wine Pairings

Full-Bodied White Wine

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