3.8 from 104 votes
Easy Cassoulet
Easy Cassoulet is a hearty stew combining Italian sausage and chicken thighs with vegetables, white beans, and aromatic herbs in a tomato-based broth. The slow simmer infuses the dish with rich, comforting flavors, while the inclusion of harissa adds a mild warmth and depth to the traditional preparation. This casserole-style meal delivers a filling, rustic option for cooler days or family dinners.
Total Time
1 hr
Servings:
6
servings
Calories:
454 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 4-5 sweet Italian sausage
- 4 chicken thighs or a mix of thighs and legs
- olive oil
- 1 yellow onion peeled and diced
- 1 shallot peeled and thinly sliced, large
- 3 garlic peeled and smashed, large cloves
- 1 fennel bulb diced, small head
- 1/2 cup dry vermouth or other white wine
- 1 crushed tomatoes or tomato sauce
- 2 Tbsp tomato paste
- 32 ounces chicken stock Swanson® brand
- 2 bay leaf
- 1 thyme tied with twine, plus more for garnish, large bunch, fresh
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1 Tbsp harissa
- 1/8 tsp allspice
- 1/8 tsp cinnamon
- a small bunch maybe 8 or so, baby carrots, trimmed and peeled, but left whole
- 28 ounces White beans drained and rinsed, canned
- sherry vinegar a splash
Instructions
- Heat a large Dutch oven or heavy stew pot over medium high heat until quite hot. Prick the sausages all over with the sharp point of a small knife. Brush them will olive oil and place them in the pan. Brown on all sides and set aside. Do the same with the chicken pieces. Remove and set aside.
- Coat the bottom of the pan lightly with olive oil and saute the onions, shallot, fennel, and whole garlic cloves for about 10 minutes, stirring often, until softened.
- Add the vermouth to the pot and let it cook down for a couple of minutes.
- Add the tomatoes, tomato paste, and stock, bay leaves, thyme, harissa, and spices, stir well and bring to a simmer. Let the sauce cook uncovered for about 10 minutes to reduce a bit.
- Add the sausage and chicken back into the pot, and nestle down into the sauce. Cover and let simmer on low for about 20 minutes.
- Add the white beans and the baby carrots at the very end of the cooking, just so the carrots barely cook through.
- Add the sherry vinegar and taste to adjust any of the seasonings. Remove the bay leaves and the thyme bundle. Cut each of the sausages in half.
- Garnish the cassoulet with fresh thyme leaves. Serve hot with crusty bread.
Cup of Yum
Nutrition Information
Calories
454kcal
(23%)
Carbohydrates
50g
(17%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
79mg
(26%)
Sodium
477mg
(20%)
Potassium
1485mg
(32%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
9803IU
(196%)
Vitamin C
17mg
(19%)
Calcium
171mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 454
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 477mg | 20% |
| Potassium | 1485mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 9803IU | 196% |
| Vitamin C | 17mg | 19% |
| Calcium | 171mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.