Chef John's Quick Cassoulet

Name: Chef John's Quick Cassoulet
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 oz Boneless Chicken Thigh; 1 cup Bread Crumbs; 0.25 cup Butter; 30 oz Cannellini Beans; 1 dash Cayenne Pepper; 2 cups Chicken Broth; 1.5 tsp Fresh Rosemary; 1.5 tsp Fresh Thyme; 0.5 cup Grated Parmesan Cheese; 1 whole Onion; 1 dash Salt & Pepper; 8 oz Smoked Sausage; 4 oz Thick-Cut Bacon

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Comfort-Food

Chef John's Quick Cassoulet layers smoky bacon, sausage, and juicy chicken with tender cannellini beans for a rich, comforting bite in every spoonful. A buttery Parmigiano breadcrumb topping adds crunchy contrast and savory depth, making it a hearty choice for a cozy dinner or an impressive weekend meal with friends.

Prep20 mins
Cook45 mins
Serves4
DifficultyMedium

1

Gather the ingredients.
2

Put the bacon in a large, cold, oven-safe skillet. Set over medium heat and cook for 10 to 12 minutes, until nearly crisp. Move the bacon to a bowl, keeping the grease in the pan.
3

Stir in the sausage slices and cook for 3 to 4 minutes.
4

Add the chicken thigh pieces; cook and stir for 5 minutes, until browned.
5

Transfer the meat to the plate with the bacon. Discard all the oil, but do not wipe out the pan.
6

Add the chopped onion and reduce the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
7

Mash about 1/4 of the beans in a small bowl, then stir all the beans into the pan.
8

Stir in the cayenne, rosemary, and thyme. Return the reserved meat to the pan. Stir in the remaining cup of stock, or more if needed to cover. Bring back to a simmer.
9

Combine the bread crumbs, Parmigiano-Reggiano, and melted butter in a small bowl. Preheat the oven's broiler and position the oven rack about 7 inches from the heat source.
10

Sprinkle the cassoulet with half of the bread crumb mixture. Place under the broiler and cook for about 5 minutes, until browned.
11

Remove the pan and press the bread crumbs down into the cassoulet. Top with the remaining bread crumb mixture. Return to the oven and continue broiling for 5 more minutes, until browned.
12

Turn off the broiler and leave the pan in the oven for 15 minutes. Remove and let rest for 5 minutes. Enjoy.