Chef John's Quick Cassoulet

Chef John's Quick Cassoulet

20
Chef John 22214

"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."
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Ingredients

1 h 25 m servings 906 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 54.4 g
  • 109%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 2130 mg
  • 85%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  2. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  3. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  4. Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  5. Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  6. Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  7. Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  8. Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  9. Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  10. Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Reviews

20
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 r...

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...

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 cu...

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 ...

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 d...

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 to...

I have made the 3-day version of cassoulet from Paula Wolfert''s "The Cooking of Southwest France" that costs over $100 to make it according to the recipe, and the culinary scavenger hunt took o...

Amazing!!!! My family loved this. One of this loves to eat the classic cassoulet with duck fat, but saw we were making this simplified version ...she was very impressed...people went for seconds...