30-Minute French Cassoulet Recipe Tastes Like It Simmered All Day by Donna John

Poultry Dinner
7 months ago
30-Minute French Cassoulet Recipe Tastes Like It Simmered All Day

Cassoulet, a classic French stew recipe made with beans and meat, usually takes hours to make. This easy cassoulet recipe is table ready in about 30 minutes, but tastes like it has cooked all day.

The smell of this cassoulet is amazing. My daughter used to take the leftovers to school for lunch. It never failed that one of the teachers asked for her to get the recipe from me. Now that's a good chicken recipe.

Cuisine: French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4

Ingredients

  • 2 cans (15 ounces each) white beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 boneless chicken breasts or 4 boneless chicken thighs, cut into 1 1/2-inch chunks (skin on or off)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 6 ounces turkey sausage, cut into chunks

Here's how you make it:

  1. Mash 1/2 cup of the beans. Set aside.
  2. Season the chicken with salt and pepper. Heat 1 tablespoon of the olive oil in a pan and cook chicken until browned on both sides. Remove from pan and set aside.
  3. Pour the other 1 tablespoon of olive oil into the same pan. Add the onion and garlic and cook until onion is soft, about 3 minutes. 
  4. Add rosemary, thyme, and salt and pepper, to taste. Cook, stirring, 1 more minute. 
  5. Turn heat to high and add wine. Cook, stirring, until wine is reduced by half, about 2 minutes. 
  6. Add broth, turkey sausage, the whole and mashed beans and chicken. Bring to a boil, reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes. 
  7. Taste and adjust seasonings. Garnish with chopped parsley, if desired.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Heather Holter
Do you cut up the chicken or leave it in whole pieces? The photo shows whole pieces but directions say cut up.
Donna John
You can do either, but I always cut mine up into pieces, as it states in the recipe. If you leave it whole, it takes longer to cook and you may have to add a bit more broth. Heather Holter
Renee Herren
Um...this looks delicious!
Gary Fixter
Omg,I will definitely try this on the weekend
Donna John
One of my family's favorites. Let me know how it turns out for you! Gary Fixter
Rosseyes
Seems good try it soon
Donna John
It is delicious. My daughter took leftovers to school with her one day and the teacher asked for the recipe. :-)
JenniferE455
What kind of turkey sausage is used in this recipe?
Donna John
Most of the major brands of sausage carry a turkey sausage, like Hillshire Farm or Eckrich. That's what I usually buy. You can cut the larger links into rounds or use individual links. JenniferE455

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