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Chef John's Quick Cassoulet

Chef John's Quick Cassoulet

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
Chef John

Chef John

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 54.4 g
  • 109%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 2130 mg
  • 85%

Based on a 2,000 calorie diet

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Directions

  1. Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  2. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  3. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  4. Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  5. Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  6. Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  7. Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  8. Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  9. Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  10. Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
  11. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Daniel Hakeem
11

Daniel Hakeem

2/26/2012

Very quick and foolproof recipe. I used chicken breast (because I didn't have any thighs, not for health reasons) and dried rosemary and thyme and it still tasted good. Will definitely make this again.

Novamama
9

Novamama

4/16/2012

Excellent! I didn't have a skillet that could go in the broiler so I transferred it to a casserole dish.

JANOWA
8

JANOWA

2/26/2012

WOW. I'm eating it for breakie right now. Fantastic. Very flexible! I'm a vegetarian so changed all those ingredients and spices to approximate John's meatier options, plus I tossed in a cup of leftover rice, carrots, cabbage, edamame and celery from last night. The topping is DIVINE. Only note I'd add is to check the pan in the broiler at 3 minutes. Mine was ready. Excellent breakfast!

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