Description
French countryside charm meets hearty comfort in this classic Chicken Cassoulet, a rustic masterpiece brimming with rich, slow-cooked flavors. Layers of tender chicken, creamy beans, and crisp breadcrumbs invite you to savor a genuine taste of traditional French culinary artistry.
Ingredients
Scale
Proteins:
- 4 bone-in, skin-on chicken thighs
Beans and Legumes:
- 2 cups dried white beans (Great Northern or cannellini), soaked
Vegetables and Aromatics:
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 2 celery stalks, diced
Liquid Ingredients:
- 1 can (14.5 ounces / 411 grams) crushed tomatoes
- 4 cups low-sodium chicken broth
Herbs and Seasonings:
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Cooking and Garnish:
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
- 1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- Soak dried beans in cold water for 6-8 hours, allowing them to expand and soften, then thoroughly drain.
- Season chicken thighs generously with salt, black pepper, and dried thyme, ensuring even coating.
- Preheat Dutch oven to medium-high heat with olive oil, creating a hot cooking surface for searing chicken.
- Carefully place seasoned chicken thighs into hot oil, cooking 5-6 minutes per side until developing a rich golden-brown crust.
- Remove chicken and set aside, leaving flavorful drippings in the pot for vegetable sautéing.
- Add diced onions, minced garlic, chopped carrots, and celery to pot, stirring frequently for 4-5 minutes until vegetables become translucent.
- Pour in drained beans, crushed tomatoes, chicken broth, bay leaf, rosemary, and Dijon mustard, mixing ingredients thoroughly.
- Gently nestle seared chicken thighs into bean mixture, ensuring skin remains exposed.
- Cover pot and transfer to preheated 350°F oven, allowing cassoulet to slowly simmer for 60-70 minutes.
- Optional: Sprinkle panko breadcrumbs over cassoulet, drizzle with olive oil, and bake uncovered an additional 10 minutes for crispy topping.
- Remove from oven, let rest 5 minutes, then garnish with fresh chopped parsley before serving with crusty bread.
Notes
- Select high-quality dried beans like cannellini or Great Northern for authentic texture and rich flavor absorption.
- Overnight soaking helps reduce cooking time and improves bean digestibility, making the dish easier on your stomach.
- Choose bone-in, skin-on chicken thighs for deeper flavor and more succulent meat that remains juicy during slow cooking.
- Consider using gluten-free breadcrumbs or omitting the topping entirely for a low-carb, gluten-sensitive version of this classic French dish.
- Prep Time: 8 hours
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 100 mg