Warm up with this hearty Cassoulet Recipe, packed with fork-tender chicken thighs, kielbasa, and creamy stewed beans.
The seasons are finally changing, and I couldn’t be more excited. While I do love summer, my favorite season happens to be autumn. I love the quirky Halloween decorations, cool breezes, falling leaves, and especially, the return of comforting, hearty braised dishes. Typically, in summer, I avoid using my oven like the plague, but now that the trench coats and sweaters have resurfaced from my wardrobe, it’s time to crank out some delicious braised recipes—and this cassoulet recipe is the perfect one to start the new season with.
While this does take a little time to prepare and move from stovetop to oven, it’s actually pretty easy to make. I whipped this up last week for my partner and my nephews, and I’m not surprised that everyone’s plate was completely cleaned by the end of dinner! This recipe is packed with flavor from the smoky kielbasa and the richness of the soffritto. My favorite part of the recipe is how fork-tender the chicken thighs and beans get in the oven. I never realized how deliciously creamy beans can get when they are slow-braised in the oven. The chicken fat and white wine give them a scrumptious savory flavor that will make you rethink the way you’ve been cooking beans.
What other proteins can I use in this recipe?
There is a plethora of other proteins you can use in this recipe besides chicken thighs and kielbasa. Feel free to replace one or both with either Italian sausage, chorizo, pork shoulder, lamb shoulder, or even turkey thighs. Any of these proteins would work great since they have a similar cooking time to chicken thighs, and, most importantly, they won’t dry out or become tough during the braising process.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend preheating your oven to 375°F, placing any leftovers in an oven-safe dish, and baking until it’s warmed through. You can reheat it in the microwave for 4-5 minutes until it’s heated. Just be sure to cover it with a damp paper towel to prevent it from drying out.
Serving suggestions
While this cassoulet recipe is absolutely amazing on its own, it’s even better when served with a few side dishes. Last week, I whipped up this recipe for Sunday dinner, and I paired it with this Italian Salad and a side of Garlic-Roasted Potatoes. It would also be wonderful with a side of Roasted Broccoli And Cauliflower, and this tasty Vegetable Rice Pilaf. If you want to keep it simple, you can just serve it with a crusty baguette and this easy Caesar Salad.
Ingredients
- 1 medium yellow onion peeled and quartered
- 1 rib celery quartered
- 1 large carrot peeled and quartered
- 4 bone-in, skin-on chicken thighs about 2 pounds total
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 8 ounces kielbasa sausage cut into 2-inch pieces
- 2 cloves garlic smashed and peeled
- 1 tablespoon double-concentrated tomato paste
- 1/3 cup dry white wine
- 2 15-ounce cans white beans (with liquid)
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2/3 cup panko breadcrumbs optional, for topping
- Fresh chopped parsley optional, for garnish
Instructions
- Preheat your oven to 425°F. In a food processor, combine the quartered onion, celery, and carrot. Process until they are finely chopped.
- Season the chicken thighs with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat and sear the chicken thighs skin side down until golden and crisp, about 6-8 minutes. Flip and brown the other side for 2-3 minutes. Remove the chicken and set aside.
- Arrange kielbasa in a pan in a single layer. Cook, turning occasionally, until browned, 3-5 minutes. Transfer to the plate with the chicken.
- Lower the heat to medium and add the garlic to the same skillet; cook until fragrant, about 1 minute. Add the tomato paste and processed vegetables; sauté for another 2 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits.
- Stir in the white beans and add the bay leaves, thyme, and rosemary sprigs. Return the kielbasa and chicken thighs to the skillet, ensuring they are partly submerged in the mixture, and season with the remaining salt and pepper.
- Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through. If using the breadcrumb topping, heat a small skillet with a drizzle of olive oil, toast the panko breadcrumbs until golden (about 2-3 minutes), and sprinkle over the cassoulet just before serving.
- Remove bay leaves and herb sprigs. Garnish with chopped parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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