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Cozy French Cassoulet with Chicken & Sausage

This rustic French cassoulet features tender chicken confit, flavorful Toulouse-style sausages, and creamy Great Northern beans slow-baked in a savory tomato and white wine sauce. A comforting one-pot dish perfect for cozy dinners, delivering rich, layered flavors with simple ingredients.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting time 10 minutes
Total Time 3 hours
Course Main Course
Cuisine French
Servings 4 servings
Calories 650 kcal

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.
Keyword cassoulet, French cassoulet, chicken confit cassoulet, Toulouse sausage recipe, Great Northern beans, slow baked cassoulet, one-pot French meal, rustic French dinner, comfort food casserole