Recipe by Chef John
"We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bacon, cut into 1 inch pieces
smoked sausage, sliced
boneless, skinless chicken thighs, cubed
salt and pepper to taste
chicken broth, plus more if needed
2 (15 ounce) cans
cannellini beans, drained and rinsed
1 1/2 teaspoons
minced fresh rosemary
1 1/2 teaspoons
minced fresh thyme
cayenne pepper to taste
finely grated Parmigiano-Reggiano
Very quick and foolproof recipe. I used chicken breast (because I didn't have any thighs, not for health reasons) and dried rosemary and thyme and it still tasted good. Will definitely make this again.
To me, this recipe's only saving grace was the sausage and the bacon. Everything else was just mushy blah. Made exactly as written. Not sure what went wrong. I love French food and Chef John's recipes in general. I may have to make this again just to see if I feel the same way.
Excellent! I didn't have a skillet that could go in the broiler so I transferred it to a casserole dish.
WOW. I'm eating it for breakie right now. Fantastic.
Very flexible! I'm a vegetarian so changed all those ingredients and spices to approximate John's meatier options, plus I tossed in a cup of leftover rice, carrots, cabbage, edamame and celery from last night. The topping is DIVINE.
Only note I'd add is to check the pan in the broiler at 3 minutes. Mine was ready. Excellent breakfast!
I was looking for recipes to season my new cast iron skillet and I am so glad I came across this one. I wouldn't change a thing. I have another cassoulet recipe that calls for breakfast sausage so I may attempt to use that instead of the smoke sausage the next time I cook this. It smells so good while your cooking it you can't wait for it to be done. It is a little time consuming but it was cold and rainy today so it was a prefect way to stay busy indoors. It was delicious and I will most certainly be making this again.
THis had good flavor and was easy to do. I used a dutch oven to prepare and it was great.
Wow. I love Chef John's recipes. I highly recommend watching his cooking videos as well. This is perfect comfort food and very easy to make. I don't have an oven safe skillet so made this in a dutch oven. I used chicken breast (thought I had thighs in the freezer, but no) which was fine but I think thighs would be best. I also used breakfast sausage instead of smoked because I prefer the flavor. I also used dried rosemary and thyme (1/2 tsp. each which was plenty). I was worried that I had added to much chicken broth, but if you follow all the steps, by the end it thickens up so nicely (you'll see if you watch the video). I served this with a green salad with apples and dried cranberries. Thanks, Chef John! Another winner!
I'm a believer, Chef John! A few years ago I had dinner in Paris with 2 friends. We had a wonderful cassoulet. I have looked on line for a recipe ever since. Most were too complicated. I took this to a friend's for the finishing broiler touches. Like one of the other reviewers, I transfered it to a casserole dish, but otherwise, I didn't change a thing. Perfect for a cold, snowy night in Minnesota!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Quick Cassoulet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 397
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
In this video, you’ll see how to make cassoulet in just an hour.
Put a tasty Italian twist on traditional American chili con carne.
Coconut milk, instead of cream, is the key to this classic chicken curry dish.