Sausage and Chicken Cassoulet Recipe is a delicious take on a traditional cassoulet. The long cooking time and combination of rich spices, aromatic herbs and hearty ingredients, make this recipe a comfort food, perfect for cooler months.
Inspiration for Sausage and Chicken Cassoulet
In almost every situation — be it a movie, a quick coffee, or a party — I don’t like to exclude anyone who might want to join in.
So if you’re a meat eater, I certainly hope you didn’t think for a moment that I’d leave you out of our cassoulet indulgence.
Sure, the Vegetarian Cassoulet Recipe we made recently was incredible, but for my friends out there who enjoy anything reminiscent of bacon, this one’s for you, and it too, is amazing!
What’s in this Sausage and Chicken Cassoulet Recipe?
- Italian sausage
- thyme, rosemary and smoked paprika
- green olives
- white wine
- chicken stock
- cannellini beans
- olive oil
I know, right!? The ingredients alone might make you want this Sausage and Chicken Cassoulet!
When to Serve it
- This recipe is a comfort food through and through. I really can’t get any more cozy and comforting than this. So it lends itself to the cooler fall and winter months.
- While if made ahead, it’s great for weeknight meals, it’s definitely impressive enough for guests at a dinner party. Especially when served in individual ramekins.
- Of course, I wouldn’t turn this down no matter when it’s served. 🙂
- While the instructions guide you through making this in one large baking dish, it’s fun to serve this dish in individual baking dishes.
- To save time, you can buy cooked cannellini beans, but making them is great (and likely more delicious)!
- Gluten-free? Easy — use gluten-free bread crumbs! I make mine with the ends of our gluten-free bread. (Toast in the oven, let it cool, then use a food processor to blend.)
I hope you enjoy every last bite of this delicious Sausage and Chicken Cassoulet!
A few more of the best chicken comfort food recipes:
- Cuban-Style Chicken Stew
- Crustless Chicken Pot Pie with Buttermilk
- Skillet Chicken Thighs with Apricots and Olives
- Tomato Balsamic Braised Chicken
- Mexican Chicken Poblano Pasta
Sausage and Chicken Cassoulet
- ½ pound pancetta, cut into (approximately) 1/4 inch dice
- 5 spicy Italian sausages, cut into about 1/2-inch slices
- 5 chicken legs, skin removed
- 2½ cups yellow onion, thinly sliced
- 2 tablespoons roasted garlic
- 2½ teaspoons dried thyme
- 1¼ teaspoons smoked paprika
- 1¼ cups green olives, roughly chopped (I love Castelvetrano Olives)
- 1¼ cup canned peeled tomatoes, roughly chopped
- 1¼ cup dry white wine
- 2½ cups chicken stock
- 4¼ cups cooked cannellini beans
- 1 tablespoon fresh rosemary, finely chopped
- 2 cups breadcrumbs
- salt and freshly ground black pepper
- olive oil
- Preheat the oven to 275°F.
- Add the pancetta to a large stockpot or Dutch oven and put it on the stove over low heat. Render the pancetta for about 10 minutes. (Rendering the pancetta slowly melts it, releasing all the fat and making the meat crisp.)
- Turn the heat up to medium-low and add the sausage to the pot. Cook until it begins to brown, about 10 minutes. Then, moving the pancetta and bacon around the pot to make a bit of space, add the chicken legs and sear them in the pancetta and sausage fat and juices. Once they are becoming brown on all sides, reduce the heat to low, cover the pot and cook until the meat is cooked through, about 15 minutes.
- Use a slotted spoon to remove all of the meat from the pot and add it to a large plate, leaving behind the fat.
- Over medium-high heat, add the onions. Stirring every few minutes or so, cook the onions until they are very tender and are beginning to become brown, about 15 minutes. Add the roasted garlic and stir to blend.
- While the onions are cooking, remove the chicken meat from the bones and break it into bite-sized pieces.
- Add the thyme and paprika to the pot and cook for a couple minutes, until it’s very aromatic.
- Add the olives, return all of the meat to the pot, and stir to combine. Then deglaze the pot with the tomatoes, wine and stock. Use a flat-bottomed wooden spatula to scrape any stuck bits of food from the bottom of the pot, back into the mixture.
- Bring to a boil, then reduce the heat to medium-low and simmer to reduce the liquid by one third. This should take about 30 minutes.
- Fold in the cooked cannellini beans and season generously with salt and pepper.
- Pour the mixture into a baking dish that's approximately 9 X 13 X 2-1/2-inch.
- Add the rosemary to the breadcrumbs and sprinkle the mixture evenly on top of the cassoulet. Drizzle the entire thing with olive oil and then bake, covered, in the preheated oven, covered with foil for 2 hours. Then uncover and place under the broiler to brown the top, about 1 minute.
- Let it rest for at least 20 minutes before serving.