Name: Speedy One-Pot Chicken & Sausage Cassoulet
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 6 pcs chicken thighs (bone-in, skin-on); 1 lb pork sausage (Andouille or other smoked sausage, sliced); 2 cup canned cannellini beans (drained and rinsed, about 2 cans); 1 cup diced tomatoes (canned, undrained); 1 pcs onions (large, chopped); 4 pcs garlic (cloves, minced); 2 cup chicken broth; 2 tbsp olive oil; 1 tsp dried thyme; 1 pcs bay leaf; salt (to taste); black pepper (to taste); fresh parsley (chopped, for garnish)

A hearty, rustic cassoulet simmers in a cast-iron pot, filled with tender chicken, robust sausage, white beans, and aromatic herbs, ready to be served.

Prep: 15 min • Cook: 45 min. A streamlined, flavorful cassoulet perfect for weeknights, using readily available chicken thighs and tender sausage, combined with white beans, diced tomatoes, and herbs cooked conveniently in a single pot. This hearty French-inspired dish delivers classic comfort without the traditional time commitment, offering a rich and satisfying meal in just an hour.

Preparation time: 15 min
Cooking time: 45 min
Total time: 1 hr
Servings: 6

Instructions

Preparation

1Pat chicken thighs dry and season generously with salt and pepper.
2Slice sausage into 1/2-inch thick rounds. Chop onion and mince garlic.

Cooking

1Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
2Add sliced sausage to the pot and cook until browned, about 5 minutes. Remove sausage and set aside.
3Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Stir in diced tomatoes, cannellini beans, dried thyme, and bay leaf.
5Return chicken thighs and sausage to the pot, nestling them into the bean mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through and tender.
6Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.

Serving

1Ladle the Speedy One-Pot Chicken & Sausage Cassoulet into bowls. Garnish with fresh chopped parsley before serving.

Instructions

Preparation

1Pat chicken thighs dry and season generously with salt and pepper.
2Slice sausage into 1/2-inch thick rounds. Chop onion and mince garlic.

Cooking

1Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
2Add sliced sausage to the pot and cook until browned, about 5 minutes. Remove sausage and set aside.
3Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Stir in diced tomatoes, cannellini beans, dried thyme, and bay leaf.
5Return chicken thighs and sausage to the pot, nestling them into the bean mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through and tender.
6Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.

Serving

1Ladle the Speedy One-Pot Chicken & Sausage Cassoulet into bowls. Garnish with fresh chopped parsley before serving.

Nutrition Information

Calories: 750 kcal
Protein: 45 g
Fat: 40 g
Carbs: 50 g

Nutrient	Per serving
Calories	750 kcal
Protein	45 g
Fat	40 g
Carbs	50 g

Tips

For extra flavor, use a good quality smoked sausage like kielbasa or Spanish chorizo.
Ensure the chicken skin gets crispy during searing; it adds delightful texture to the dish.
Serve with crusty bread to soak up the delicious, rich sauce of the cassoulet.