Chicken Cassoulet
Chicken Cassoulet with sausage and Swiss chard is a hearty meat and white bean stew. Traditionally made with rich pork sausage and duck confit, this healthier chicken cassoulet is lightened up using chicken thighs and chicken sausage, but is still cozy, nourishing, and satisfying. A true one-pot recipe topped with garlic crumbs and packed with fiber. Swiss chard is an uncommon addition, but its sautéed stems add great texture, and the greens round out the dish.
What is a cassoulet?
Cassoulet is a hearty French meat and bean stew that slowly cooks. A classic cassoulet typically has duck confit, pork, and white beans. The dish gets its name from the pot called a “cassole,” which a cassoulet was made in.
One Pot Meal – a one-pot meal that’s hearty, flavorful, and perfect for a nourishing weeknight dinner without the heaviness of the traditional version Healthy – High Protein and High Fiber Comfort Meal – a delicious way to enjoy classic French flavors in a lighter, more modern take
How To Make Chicken Cassoulet
Here’s the step-by-step recipe to make this chicken and sausage cassoulet. See recipe card below for the exact measurements. For the Vegetables and Herbs:
Swiss chard – Adds a hearty green component. Yellow onion, carrots and celery – The classic base of a mirepoix. Garlic – Adds a savory, aromatic layer to the flavor profile. Fresh parsley – Provides a fresh, bright finish. Herbes de Provence or dried rosemary – An earthy, fragrant mix of herbs for an aromatic boost. Bay leaves – I prefer dried for a subtle, earthy depth.
For the Protein:
Italian chicken sausage – Delivers savory flavor and spices, turkey sausage can also be used. Chicken thighs – A tender, juicy protein that pairs well with the other hearty ingredients.
For the Pantry Staples:
Olive oil – For cooking and sautéing the vegetables. Panko or gluten-free breadcrumbs – Adds a crunchy, golden topping or thickening component. White wine – Adds acidity and depth of flavor to the broth. Chicken broth (reduced sodium) – A savory base for the stew. Cannellini beans – A creamy, protein and fiber-packed addition that helps bulk up the dish. Kosher salt and freshly ground black pepper – Enhances all the other flavors and ties the dish together.
Serving Suggestions
One of the best things about a cassoulet is that it’s a whole meal in one. You get your fiber, protein, carbs, and veggies all from one dish. However, if you’d like to round it out, I recommend serving your chicken cassoulet with a salad, crusty bread or roasted vegetables.
How To Store, Freeze and Reheat Cassoulet
Leftovers will last up to 4 days in the refrigerator or freezer for up to 3 months. Store cooled leftovers in glass containers or freezer safe dish and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, microwave until heated through.
More Hearty Chicken Recipes You’ll Love:
Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre) Paprika Chicken Stew Chicken Cacciatore Braised Chicken Thighs with Mushrooms and Leeks Turmeric Roasted Chicken and Sweet Potatoes