Easy Cassoulet Recipe
User Reviews
5
Easy Cassoulet Recipe
Description
Starting with bacon and smoked sausage cooked until crisp and browned, this cassoulet builds deep, smoky flavors. Aromatics like onion, celery, bell pepper, and garlic are sautéed in the bacon drippings before adding tomato paste and canned diced tomatoes, bringing sweetness and acidity. Chicken broth and dry white wine create a flavorful liquid base. Cannellini beans and shredded cooked chicken are stirred in along with fresh herbs and vinegar, offering brightness and balance. The mixture simmers gently for about 20 minutes, allowing flavors to meld and the stew to thicken slightly.
The texture features soft beans, tender shredded chicken, and slices of smoky sausage with crisp bacon pieces returned at the end. The fresh herbs add a light freshness to the rich, filling stew. This version is achievable with accessible ingredients and a straightforward stovetop method.
For serving, garnish the cassoulet with more fresh parsley to enhance its color and flavor contrast. It pairs well with crusty bread to soak up the hearty sauce. The recipe notes suggest using high-quality, dry white wine with crisp acidity and avoiding sugary or cooking wines for best taste. Using store-bought rotisserie chicken saves time but home-cooked shredded chicken can also be used.
Ingredients
- 3 lices Bacon chopped
- 13 ounces smoked sausage sliced into ¼-inch thick rounds
- 1 onion small, finely-diced
- 1 green bell pepper finely-diced
- 2 celery stalk finely-diced
- 1 teaspoon garlic minced, fresh
- 2 tablespoons tomato paste
- 1 (14.5 ounce) diced tomatoes petite, drained, canned
- 1 cup chicken broth
- ½ cup white wine dry
- 2 (14.5 ounce) cannellini beans drained and rinsed
- 2 cups chicken such as the meat from a rotisserie chicken, cooked, diced or shredded
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 teaspoon thyme chopped fresh
- 2 tablespoons parsley chopped, fresh
Instructions
- In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
- Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat, stir in parsley, and serve!
Notes
- Using rotisserie chicken simplifies preparation, but boiled and shredded raw chicken works as a substitute.
- Choose a dry, crisp white wine like Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio for cooking; avoid cooking wines with additives or overly sweet or oaky varieties.
- Garnishing with fresh herbs brightens the stew’s rich flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 409kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 985mg | 41% |
| Potassium | 1372mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 153mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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