Save on Pinterest

Cassoulet for Today

Cassoulet is traditionally cooked for hours, but this version of the rustic French classic 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


  • 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 bacon strips, cooked and crumbled
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced


  • 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.
  • 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.
  • Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
  • 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.
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.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • David
    Feb 14, 2021

    My new favorite recipe. I'm amazed at how much it tastes like the kind of cassoulet someone spends days making. I usually double the amount of kielbasa (since I love kielbasa). Also, on my printout of the recipe, I've added a step 0: "Cook the bacon in the Dutch oven until crisp and set aside. Use bacon drippings to brown the chicken in the next step."

  • Rachel
    May 20, 2020

    Great recipe! I love how the instructions are brief, but clear. Followed everything exactly as listed and it was delicious! Keep a close eye on your breadcrumbs when broiling in the last step. Fresh, soft crumbs burn quickly! It was delicious, and I will make this again. To Elaine who couldn't figure out what to do with the 3rd teaspoon of olive oil: it's in Step 2, where it says "saute onion in remaining oil." I can see how you might think that meant the oil remaining from the chicken, but it means add the remaining teaspoon into the pan along with the onions.

  • Elaine
    May 5, 2020

    Not ever hearing of a Cassoulet before, I'm glad I tried this. Tasted great. Don't have a Dutch oven but, everything fit in my cast iron skillet. Used tin foil for a cover. I knocked a star off because the recipe never said what to do with the last teaspoon of olive oil! I drizzled it over the bread crumb mixture, but might have been better to just add it into the mixture. I found that the topping pretty much got lost once on the plate. Reminds me, I had quite a hunt for the bay leaf. Next time, I'll fish it out before adding the beans, then put it back in somewhere easy to find! :)

  • curlylis85
    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
    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
    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
    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
    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
    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
    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!