Can I use chicken thighs instead of chicken breast?

Absolutely! Thighs give even more flavor and stay juicy.

Is this recipe freezer-friendly?

Yes! Cool completely before freezing, then reheat gently.

Can I make this in a slow cooker?

Yes—just brown the meats and sauté veggies first for max flavor, then assemble in the slow cooker and cook on low for 6–8 hours.

What if I can’t find herbes de Provence?

Use a mix of dried thyme, rosemary, oregano, or basil. Toss in a pinch of lavender if you want to get fancy.

Chicken Cassoulet

Name: Chicken Cassoulet
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 4 links Italian pork sausages (or Toulouse, whole or chopped); 1 pound boneless, skinless chicken breast (cut into bite-size pieces); ½ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1 large onion (chopped); 1 medium carrot (chopped); 1 leek (white and green parts, chopped); 2 small shallots (chopped); 4 cloves garlic (minced); ½ cup dry white wine (or chicken broth); 19 ounces cannellini beans (1 can, drained); 1 teaspoon dried rosemary; ½ teaspoon herbes de Provence; 1½ cups water; 2 tablespoons chopped fresh parsley (for garnish)

Description

A cozy, rustic French-inspired chicken cassoulet packed with juicy sausage, tender chicken, and creamy white beans—all slow-baked to perfection.

Ingredients

Scale

4 links Italian pork sausages (or Toulouse, whole or chopped)
1 pound boneless, skinless chicken breast (cut into bite-size pieces)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 large onion (chopped)
1 medium carrot (chopped)
1 leek (white and green parts, chopped)
2 small shallots (chopped)
4 cloves garlic (minced)
½ cup dry white wine (or chicken broth)
19 ounces cannellini beans (1 can, drained)
1 teaspoon dried rosemary
½ teaspoon herbes de Provence
1½ cups water
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 325°F (163°C).
Brown sausage in a Dutch oven or heavy pot over medium heat. Remove and set aside.
Cook chicken pieces in the same pot, seasoned with salt and pepper, until browned and no longer pink. Remove and set aside.
Sauté veggies (onion, carrot, leek) in the leftover fat until softened, about 4 minutes. Add shallots and garlic; sauté 1 minute.
Deglaze with white wine, scraping up brown bits.
Combine everything: Add sausage, chicken, beans, rosemary, herbes de Provence, water, and season to taste.
Bake: Bring to a simmer, cover, and bake in the oven for 2 hours.
Garnish & serve: Sprinkle with parsley and serve with crusty bread.

Notes

Add a bay leaf for even more flavor (just remove before serving). Use chicken broth instead of wine for an alcohol-free version. Don’t skip browning the meats—this is key to big flavor. For an authentic touch, try duck breast or French sausage if you can find them.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Category: Main Course
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 750mg
Fat: 29g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 38g
Cholesterol: 115mg