French comfort food doesn’t get much more satisfying than cassoulet. Deeply savory, slow-cooked, and loaded with tender meat and creamy beans, this dish is pure culinary warmth in a pot. Traditionally made with duck and pork, the version you’ll find here keeps the soul of cassoulet intact while making it just a bit more accessible — using chicken confit and Toulouse-style sausage to deliver all the richness without complicating your weeknight.
This oven-baked cassoulet is built layer by layer with sautéed aromatics, white wine, crushed tomatoes, and hearty Great Northern beans. Whether you’re gathering with friends or looking for a slow Sunday dinner, this dish brings a rustic elegance that feels both indulgent and homey.
What Is Cassoulet? A Brief Look at This French Staple
Cassoulet hails from the Languedoc region in southern France and is named after the traditional earthenware pot — the cassole — it’s cooked in. Classically, it includes duck confit, pork, and white beans, simmered slowly until the flavors deeply meld.
Our version retains that essence but simplifies the process, subbing in chicken confit and store-bought sausage to keep things achievable without sacrificing the spirit of the dish.
Key Ingredients You’ll Need
Each ingredient in cassoulet plays a role in building flavor and texture. Here’s what makes this version sing:
- Chicken confit: Rich, tender, and packed with umami. You can use duck confit if you’re going more traditional.
- Toulouse sausages: These are garlicky, herb-infused pork sausages. If unavailable, substitute with another mild pork sausage or even kielbasa.
- Great Northern beans: Creamy and sturdy, they soak up the flavor beautifully. Cannellini beans are a fine backup.
- Aromatics: Onion, garlic, carrots, and celery form the classic French mirepoix base.
- Dry white wine: Adds acidity and depth. Avoid sweet wines.
- Crushed tomatoes: A non-traditional but welcome addition for brightness and body.
- Herbs: A bay leaf and thyme bring subtle earthiness that rounds out the dish.
Preparing Your Beans Properly
Start with dried beans, not canned. Soaking them overnight helps reduce cooking time and improves their final texture. If you’re pressed for time, use the quick soak method: boil beans for two minutes, remove from heat, cover, and let them sit for one hour.
Rinse well and drain before adding to the pot.
Choosing and Handling the Meat
Using pre-cooked confit chicken simplifies the process significantly. If you’re making your own confit, allow time for slow cooking in fat until the meat is falling-apart tender. Store-bought confit (often found in jars or vacuum-packed) can be used straight from the fridge.
Sausages should be gently browned before baking if you want extra flavor and visual appeal. This step is optional but recommended.
Cooking Method: Low and Slow for Best Flavor
Cassoulet isn’t fast food — it’s food that rewards patience. After assembling everything in one ovenproof pot, the dish simmers gently in the oven for about 2.5 hours. This hands-off cooking time allows the beans to soften and absorb the rich, meaty flavors, while the liquid reduces into a luxurious stew.
Step-by-Step: How to Make This Cassoulet
1. Preheat your oven to 300°F (150°C).
Low heat is essential for slow, even cooking.
2. Sauté the base aromatics.
In a large Dutch oven or similar heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook for 5–7 minutes until softened and fragrant.
3. Add the beans and liquids.
Stir in the soaked and drained beans, then add 1 cup chicken broth, 1 cup dry white wine, and a 14.5 oz can of crushed tomatoes. Toss in a bay leaf and 1 teaspoon dried thyme, then season generously with salt and pepper.
4. Nestle in the meat.
Place the chicken confit thighs and sausages on top of the bean mixture. The meats will slowly infuse the dish as it bakes.
5. Simmer, then bake.
Bring everything to a gentle simmer on the stovetop, cover with a tight-fitting lid or foil, and transfer to the oven. Bake for 2.5 hours, checking after 2 hours for bean tenderness.
6. Finish and serve.
Let it sit for 10 minutes before serving to allow flavors to settle. Garnish with chopped fresh parsley.
Can I Make This Ahead of Time?
Yes — cassoulet actually improves with time. Make it a day ahead, cool, then refrigerate. Reheat slowly, covered, in a 325°F oven until hot. This resting period deepens the flavors and softens the textures even more.
What to Serve with Cassoulet
This dish is hearty enough to stand on its own, but you can pair it with:
- Crusty bread: For soaking up the savory juices.
- A crisp green salad: Lightly dressed to balance richness.
- Roasted Brussels sprouts or braised greens: Add some vegetal contrast.
A glass of dry red wine (like Côtes du Rhône or a southern French blend) is the traditional accompaniment.
Tips for Best Results
- Don’t skip the bean soak: It’s essential for consistent texture.
- Use a heavy pot: Cast iron or enameled Dutch ovens retain heat and cook evenly.
- Let it rest before serving: A short rest lets the dish settle and intensifies flavor.
Ingredient Swaps & Modifications
- Vegan version: Use plant-based sausage and replace chicken confit with roasted mushrooms or jackfruit. Use veggie broth.
- Gluten-free: This dish is naturally gluten-free — just confirm your sausages are as well.
- Low sodium: Control salt by using low-sodium broth and avoiding heavily seasoned sausage.
Final Thoughts
This chicken and sausage cassoulet isn’t trying to be a replica of the centuries-old French version — instead, it’s a tribute that works beautifully in a modern kitchen. By blending convenience with authenticity, you get a dish that’s deeply flavorful, filling, and surprisingly easy to pull off. Whether you’re cooking for a quiet family dinner or hosting with style, this cassoulet brings comfort and sophistication in equal measure.
Warm, rich, and unforgettable — just like the best French meals should be.
Cozy French Cassoulet with Chicken & Sausage
Ingredients
Meat
- 4 pieces chicken confit thighs or duck confit for traditional flavor
- 4 pieces Toulouse sausages or substitute with mild pork sausage
Beans
- 2 cups Great Northern beans soaked overnight and drained
Vegetables
- 1 large onion chopped
- 3 cloves garlic minced
- 2 pieces carrots sliced
- 2 stalks celery chopped
Liquids
- 1 cup chicken broth
- 1 cup dry white wine
- 14.5 oz crushed tomatoes canned
Seasonings & Oil
- 1 piece bay leaf
- 1 tsp dried thyme
- to taste salt and pepper
- 2 tbsp olive oil
Garnish
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Preparation
- Preheat your oven to 300°F (150°C) to prepare for slow baking.
- Heat olive oil in a large ovenproof pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook for about 5-7 minutes until softened and fragrant.
Assemble the Cassoulet
- Stir in the soaked and drained Great Northern beans, then add chicken broth, dry white wine, and crushed tomatoes. Add bay leaf and dried thyme. Season with salt and pepper to taste.
- Place the chicken confit thighs and Toulouse sausages on top of the bean mixture.
Cooking
- Bring the pot to a gentle simmer on the stovetop. Cover tightly with a lid or foil and transfer to the preheated oven. Bake for approximately 2.5 hours, or until the beans are tender and the meat is very soft.
Finishing Touches
- Remove from the oven and let rest for 10 minutes. Garnish with chopped fresh parsley before serving.
Notes
- Soaking the beans overnight is essential for optimal texture and cooking time.
- Using a heavy-bottomed, ovenproof pot ensures even cooking and prevents burning.
- This dish can be made a day ahead; flavors deepen after resting.
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