French-Style Cassoulet

Name: French-Style Cassoulet
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Cuisine: French
Ingredients: 1 tablespoon olive oil; 4 bone-in or boneless chicken thighs, cut into large pieces; 12 oz garlic or mild pork sausage, sliced into thick rounds; 1 medium yellow onion, diced; 2 carrots, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (14.5 oz) diced tomatoes; 3 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed; 1 ½ cups chicken broth; 1 teaspoon dried thyme; 1 bay leaf; ½ teaspoon freshly ground black pepper; Salt, to taste; ½ cup breadcrumbs; 2 tablespoons chopped fresh parsley; 1 tablespoon olive oil, for the topping; Equipment; Large Dutch-oven or oven-safe casserole; Le Parfait Familia Wiss Terrine for storing leftovers

September 21, 2026|Le Parfait

Cassoulet is a rustic French dish made with white beans and slow-cooked meats. This simplified version brings together creamy white beans, chicken, sausage, tomatoes, and herbs for a hearty meal that’s perfect for cooler days.

French-Style Cassoulet

Le Parfait

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

25 minutes

Cook Time

1 hours 15 minutes

A cozy French-inspired cassoulet with creamy white beans, sausage, chicken, tomatoes, and herbs, baked until rich and bubbling. A hearty meal for cooler days.

Ingredients

1 tablespoon olive oil
4 bone-in or boneless chicken thighs, cut into large pieces
12 oz garlic or mild pork sausage, sliced into thick rounds
1 medium yellow onion, diced
2 carrots, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes
3 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
1 ½ cups chicken broth
1 teaspoon dried thyme
1 bay leaf
½ teaspoon freshly ground black pepper
Salt, to taste
½ cup breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon olive oil, for the topping
Equipment
Large Dutch-oven or oven-safe casserole
Le Parfait Familia Wiss Terrine for storing leftovers

Directions

Preheat the oven to 375°F (190°C).
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season the chicken lightly with salt and pepper and brown for 3–4 minutes per side. Transfer to a plate.
Add the sliced sausage and cook until lightly browned. Transfer it to the plate with the chicken.
Reduce the heat to medium. Add the onion and carrots and cook for about 5 minutes, until they begin to soften. Stir in the garlic and cook for another 30 seconds.
Add the tomato paste and cook for 1 minute. Stir in the diced tomatoes, beans, chicken broth, thyme, bay leaf, and black pepper.
Return the chicken and sausage to the pot. Bring everything to a gentle simmer and cook uncovered for about 10 minutes.
Combine the breadcrumbs, parsley, and remaining tablespoon of olive oil. Sprinkle evenly over the cassoulet.
Transfer the uncovered pot to the oven and bake for 35–45 minutes, until the cassoulet is bubbling and the top is golden brown. Make sure the chicken reaches 165°F (74°C) internally.
Remove the bay leaf and let the cassoulet rest for 10 minutes before serving. Finish with additional fresh parsley if desired.

Recipe Note

Make it ahead: Cassoulet is even better after the flavors have had time to come together. Prepare it a day ahead, refrigerate, and reheat before serving.

Storage: Let leftovers cool, then transfer to a clean Le Parfait jar and refrigerate promptly. Enjoy within 3–4 days.

Beans: Cannellini or Great Northern beans both work well. Using canned beans makes this version considerably quicker than a traditional cassoulet made with dried beans.

A note on tradition: Traditional cassoulet varies by region and often includes duck confit and other slow-cooked meats. This is a simplified, French-inspired version designed for the home kitchen.

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