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Shortcut Chicken Cassoulet

"This variation on the classic French dish is quick to prepare, uses chicken and turkey sausage, and is certain to become a frequently requested favorite."
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45 m servings 634 cals
Original recipe yields 4 servings


  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

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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  • Ready In

  1. Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.
  2. Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.
  3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.
  4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.
  5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.


  • Serve with a green salad and crusty bread.
  • Reprinted with permission of Sunset® magazine. All rights reserved.

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Read all reviews 7
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This is really good. I was a bit worried about making a slow cooking french dish in 45 minutes but the flavors were very good and it was easy enough for a week night.

WOW! TRES BIEN! I made this with things I had on hand: 3 chicken breasts (1.65pd) cubed vs. thighs, 10oz Little Smokies vs. kielbasa, 1/2 cup of prepared bread crumbs (skipped making them), 2T o...

This recipe is SO great! It's much easier than the traditional way of making French cassoulet, and it is so flavorful. The man who invented this recipe and submitted it to Sunset Magazine is a ...

Yum yum yum. That's all there really is to say! I had to substitute regular keilbasa, as the turkey had MSG in it. Hubby licked the plate.

We thought this was excellent, and so easy to prepare! I substitued chicken breasts for the thighs, and fresh rosemary for the bay leaf (didn't have one). I also used dried thyme. I halved it...

My husband really liked this. I loved the french bread crumbs, I left them big like croutons rather than blending them. Mine turned out like a stew, had expected more of a casserole, but that ...

This was very good. I made this last night, and everyone liked it. Since we had swim practice, I cut up and cooked the chicken, sausage, onions and carrots, and then put them in the fridge so ...