Easy Cassoulet Recipe
Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour!
Course Dinner
Cuisine French
Keyword cassoulet, chicken cassoulet, easy cassoulet recipe
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings
Adjust recipe servings
people
Calories 409kcal
Author Blair
Ingredients
list of 17 items
• 3 slices bacon, chopped
• 13 oz. smoked sausage, sliced into ¼-inch thick rounds
• 1 small onion, finely-diced
• 1 green bell pepper, finely-diced
• 2 stalks celery, finely-diced
• 1 teaspoon minced fresh garlic
• 2 tablespoons tomato paste
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 cup chicken broth
• ½ cup dry white wine
• 2 (14.5 oz) cans cannellini beans, drained and rinsed
• 2 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)
• 1 teaspoon red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
list end
list of 1 items
Instructions
list of 2 items
1. In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a
paper-towel lined plate, reserving the drippings in the pot.
2. Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly,
for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits
from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer,
stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove
from heat, stir in parsley, and serve!
list end
Notes
• I use a package of
smoked turkey sausage,
but you can substitute with any similar fully-cooked smoked pork or beef sausage or kielbasa.
• The meat from a rotisserie chicken is a great shortcut for this recipe. If you prefer, you can boil your own chicken breast (or thighs) at home. You’ll
need about 1 lb. of raw boneless, skinless chicken breasts or thighs to equal approximately 2 cups of cooked, shredded meat. Boil the chicken in broth
or water for about 15-20 minutes, then shred or chop to use in the recipe.
• Instead of cannellini beans, use other white beans such as Great Northern beans or navy beans. In a pinch, you can even substitute with pinto beans or
chickpeas.
• Garnish with fresh herbs for a bright contrast to the rich, hearty stew.
group end
Nutrition
Serving: 1/6 of the recipe | Calories: 409kcal | Carbohydrates: 38g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 985mg |
Potassium: 1372mg | Fiber: 9g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 32mg | Calcium: 153mg | Iron: 6mg
Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour!
Course Dinner
Cuisine French
Keyword cassoulet, chicken cassoulet, easy cassoulet recipe
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings
Adjust recipe servings
people
Calories 409kcal
Author Blair
Ingredients
list of 17 items
• 3 slices bacon, chopped
• 13 oz. smoked sausage, sliced into ¼-inch thick rounds
• 1 small onion, finely-diced
• 1 green bell pepper, finely-diced
• 2 stalks celery, finely-diced
• 1 teaspoon minced fresh garlic
• 2 tablespoons tomato paste
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 cup chicken broth
• ½ cup dry white wine
• 2 (14.5 oz) cans cannellini beans, drained and rinsed
• 2 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)
• 1 teaspoon red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
list end
list of 1 items
Instructions
list of 2 items
1. In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a
paper-towel lined plate, reserving the drippings in the pot.
2. Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly,
for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits
from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer,
stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove
from heat, stir in parsley, and serve!
list end
Notes
• I use a package of
smoked turkey sausage,
but you can substitute with any similar fully-cooked smoked pork or beef sausage or kielbasa.
• The meat from a rotisserie chicken is a great shortcut for this recipe. If you prefer, you can boil your own chicken breast (or thighs) at home. You’ll
need about 1 lb. of raw boneless, skinless chicken breasts or thighs to equal approximately 2 cups of cooked, shredded meat. Boil the chicken in broth
or water for about 15-20 minutes, then shred or chop to use in the recipe.
• Instead of cannellini beans, use other white beans such as Great Northern beans or navy beans. In a pinch, you can even substitute with pinto beans or
chickpeas.
• Garnish with fresh herbs for a bright contrast to the rich, hearty stew.
group end
Nutrition
Serving: 1/6 of the recipe | Calories: 409kcal | Carbohydrates: 38g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 985mg |
Potassium: 1372mg | Fiber: 9g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 32mg | Calcium: 153mg | Iron: 6mg
