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How to make it

  • Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.
  • In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
  • Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
  • Brown the sausage and transfer it to a bowl.
  • Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.
  • Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes.
  • Add the carrots to the casserole, cover, and bake for an additional 20 minutes.
  • Add the reserved white beans to the hot casserole and gently stir the mixture.
  • In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour.
  • Discard the bouquet garni and serve the cassoulet hot.
  • This chicken and sausage cassoulet recipe makes 12 large servings
  • Bouquet Garni
  • 1 bay leaf
  • 3 sprigs thyme
  • 4 large sprigs parsley (including stalks)
  • 10 cm (4 inch) piece celery stalked with leaves
  • two 10 cm (4 inch) pieces leek (green part)
  • Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

Reviews & Comments 8

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  • rescue_ranger 9 years ago
    I made this over the weekend I will get the photo of the finnished product up soon, looked and tasted awsome
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    " It was excellent "
    lunasea ate it and said...
    This sounds delicious and I love cassoulets. I think I need to go get some lunch. This is not the place to hang around when you're hungry. It's like torture. Thanks for the post!
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  • rescue_ranger 10 years ago
    yea I have that problem alot when I write these things out I get sooo hungry for it I need to start wearing a bib when I write these, I usaly only wear one after a few of my cocktails (LOL)
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love cassoulet's and this is making my mouth water. Excellent!
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  • binky67 10 years ago
    Yummy for sure! 5 forks
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  • minitindel 10 years ago

    Was this review helpful? Yes Flag
    " It was excellent "
    luisascatering ate it and said...
    Wow, this is so much like my recipe! (link below) We have very similar taste :-)
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome high5 recipe thanks
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