Chicken Cassoulet Recipe
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4.9
135 reviews
Excellent
Chicken Cassoulet Recipe
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This chicken cassoulet is a healthier take on the French classic, prepared with succulent chicken, Swiss chard, white beans, and chicken sausage!
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Ingredients
- 2 bunches Swiss chard, (about 10 oz each)
- 2 tbsp olive oil (divided)
- 12 oz Italian chicken sausage
- 1/2 cup panko or gluten-free breadcrumbs
- 2 cloves garlic (minced, divided)
- 2 tbsp lightly packed fresh parsley leaves (finely chopped)
- 1 yellow onion (chopped)
- 2 to 3 carrots (sliced into rounds or half-moons)
- 2 stalks celery (sliced)
- ½ cup white wine
- 8 boneless skinless chicken thighs ((about 2 1/2 lbs), cut into 2” chunks)
- 1 cup reduced sodium chicken broth
- 2 bay leaves
- 1 Tbsp herbes de provence or dried rosemary
- 1 tsp kosher salt
- freshly ground black pepper (to taste)
- 3 oz cans cannellini beans, drained and rinsed
Instructions
- Heat the oven to 375F.
- Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
- In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
- Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
- Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
- Add the remaining 1 Tbsp olive oil to the pan.
- Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
- Add the remaining garlic and cook about a minute more.
- Pour in the wine and scrape any browned bits from the bottom of the pan.
- Increase the heat slightly and allow most of the liquid to cook off.
- Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
- Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly. Fold in the beans and sausage and stir.
- Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
Notes
- Greens: Feel free to swap out the swiss chard for turnip greens, mustard greens, or kale if you’d prefer – just don’t throw away the stems.
- Sausage: Use any sausage you’d like. One with apple and sage enhances the mild, wintry flavors, while a spicy Italian or andouille lends subtle heat.
- Beans: Sub cannellini beans for great northern.
- Reduce Sodium by using salt free beans and reducing the salt.
Nutrition Information
Show Details
Serving
2cups
Calories
417kcal
(21%)
Carbohydrates
45.5g
(15%)
Protein
34g
(68%)
Fat
10.5g
(16%)
Saturated Fat
2g
(10%)
Cholesterol
96.5mg
(32%)
Sodium
1120mg
(47%)
Fiber
9.5g
(38%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 417kcal | 21% |
| Carbohydrates | 45.5g | 15% |
| Protein | 34g | 68% |
| Fat | 10.5g | 16% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96.5mg | 32% |
| Sodium | 1120mg | 47% |
| Fiber | 9.5g | 38% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
135 reviews
Excellent
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