An easy French chicken dinner that will never leave my rotation.

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Before you dismiss this recipe thinking it’s a multi-day project full of duck fat and deli meat, let me assure you that this cassoulet recipe is not your thing. traditional French cassoulet. Rather, it’s a modified (read: simple) version that’s both weeknight-friendly and just as rich, comforting, and deeply seasoned as the original.

Although it’s not as fast as, say, 20 minute dinnerI added a few shortcuts to get the casserole in the oven quickly without sacrificing flavor. First, chopping vegetables in a food processor essentially eliminates the prep work, turning them into an instant mixture that melts into the braising liquid. Canned beans not only save time, but also liquid from canned beans — which has an earthy flavor, pleasant viscosity and thickening power — also replaces the need for stock or broth. Plus, the rest of the time the hands are off, as everything is roasting together in the oven.

Why you’ll like it

• The shortcuts make this recipe quick and easy without sacrificing flavor. From canning beans to using a food processor to chop vegetables, small shortcuts save time.

• Half of the cooking time is automatic. Once the casserole is in the oven, you can unpack your bag, make a salad, or just sit back with a glass of wine while dinner cooks.

• Unlike traditional cassoulet, all the ingredients can be easily found. You may already have most of the ingredients in your pantry, but if not, they are easy to purchase at almost any market.

Key Ingredients of Cassoulet

• Chicken thighs: Not only are bone-in chicken thighs affordable, but when you crisp and boil the skin, you also get tender, crisp-skinned chicken and liquid gold that is chicken fat that can be simmered with beans.

• Kilbasa: The smoky, garlicky flavor of the sausage gives the cassoulet the taste of being long cooked in a short time.

• Tomato paste: The convenience and concentration of tomato paste in a tube makes it worth the slightly higher cost, but if you have canned paste, just add a second tablespoon and let it fry until it’s very flavorful and a few shades darker.

• Dry vermouth: Forget about martinis – dry vermouth is a highly underrated ingredient when it comes to cooking. Various botanicals added to vermouth add flavor to sauces, soups, or stews, making it my top choice when deglazing.

• White beans: White beans are a pantry staple, allowing for countless ways to turn them into dinner, including this recipe where they soak up so much flavor that they can be the best part of the dish. Great Northern is the ideal medium-sized bean as it quickly becomes tender and creamy without falling apart.

How to cook Cassoulet

1. Fry the chicken and sausage. If the chicken thighs are difficult to release from the bottom of the pan when crispy, continue cooking until they come away to avoid tearing the skin.

2. Fry the vegetables and cook the beans. Concentrating the flavor is the name of the game in this recipe, so prepare the vegetable water, fry the tomato paste well, and then let the beans simmer in the mixture for a few minutes to get the benefit of flavor absorption. .

3. Bake everything together. In a traditional casserole, you pound the surface of the casserole several times to create a crust, but to avoid disturbing anything, we let the top brown on its own.

4. Sprinkle crispy breadcrumbs on top. The crispy breadcrumb top is a hotly debated aspect of cassoulet, and honestly, there’s no right or wrong choice. We decided to sprinkle toasted panko all over the casserole or on each plate before serving to give it a crispy finish. It’s a lovely finishing touch, but it won’t spoil or spoil the dish if you’d rather not have it.

Useful exchanges

• If you don’t have dry vermouth or white wine, dry red wine, hard cider or brandy will work, and for a non-alcoholic option use water or low-sodium chicken broth with a few teaspoons of Worcestershire, balsamic or red wine. wine vinegar.

• Andouille sausage can be substituted for sausage because they have a smoky, garlicky flavor, but it will add a little kick to the casserole.

• Instead of or in addition to thyme, add a sprig or two of rosemary.

• If you prefer to cook beans from dry, perhaps keep a supply beans for freezingUse them and some cooking liquid instead of canned goods in this recipe. Use 3 cups cooked beans plus about 2/3 cup cooking liquid.

Tips for storage and preparation

Like any stew, this would be great to make 1 day ahead. Skip the breadcrumbs and parsley on top and let cool completely before refrigerating. Reheat, uncovered, in a 350°F oven until heated through and bubbly. Before serving, sprinkle with toasted breadcrumbs and parsley.

Store the baked cassoulet directly in the pan in the refrigerator, covered. Let it sit at room temperature while the oven preheats, then bake until hot and bubbly, first covered and then uncovered to crisp the skin.

What to serve with Cassoulet

Cassoulet recipe

This simple twist on a traditional French dish is perfect for weeknights and just as delicious.

Preparation time 15 minutes

Cooking time 1 hour

Serves 4

Ingredients

For cassoulet:

• 1 small yellow onion, peeled and quartered

• 1 medium celery stalk, quartered

• 1 medium carrots, peeled and quartered

• 4 chicken thighs with bones and skin (about 2 pounds total)

• 1 1/4 teaspoons kosher salt, separated

• 3/4 teaspoon freshly ground black pepper, divided

• 1 tablespoon olive oil

• from 12 to 14 ounces Sausage sausage cut on a slight diagonal into 2- to 3-inch pieces.

• 3 carnation garlic, crushed and peeled

• 1 tablespoon double strength tomato paste (from tube)

• 1/3 cup dry vermouth or dry white wine

• 2 (about 15 ounce) jars white beans, such as Great Northern (don’t drain)

• 3 large branches fresh thyme

• 2 tablespoons coarsely chopped fresh parsley leaves (from about 4 sprigs)

For the cracker filling (optional):

Instructions

Prepare the cassoulet:

1. Preheat oven to 425°F. Place 1 small yellow onion, peeled and quartered, 1 medium stalk of celery, peeled and quartered, and 1 medium carrot, peeled and quartered, in a high-speed blender or food processor. Pulse until it is very finely chopped.

2. Season 4 bone-in, skin-on chicken thighs with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large, oven-safe, high-sided sauté pan (at least 10 inches) or Dutch oven over medium-high heat until shimmering. Add chicken skin side down. Fry, undisturbed, until the skin is very crisp and deep golden brown, 6 to 8 minutes. Flip and cook until second side is lightly browned, 2 to 3 minutes more. Transfer to a plate, skin side up (the chicken will not be cooked through).

3. Add 12 to 14 ounces of sliced ​​sausage to the pan in a single layer. Cook, turning occasionally, until browned throughout, 3 to 5 minutes total. Reduce heat if necessary if it starts to burn. Using tongs, transfer to plate with chicken.

4. Add chopped vegetables and 3 crushed garlic cloves to the pan. Cook over medium heat, stirring occasionally, until the vegetables are lightly browned, about 2 minutes. Add 1 tablespoon tomato paste and cook until darkened, about 2 minutes. Gently pour in 1/3 cup dry vermouth and scrape up any browned bits from the bottom and sides of the pan. Simmer until most of the liquid has evaporated, about 2 minutes.

5. Add 2 cans (about 15 ounces) white beans with canning liquid, 3 large fresh thyme sprigs, remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Simmer until liquid thickens slightly and beans are well coated, 3 to 5 minutes.

6. Stir in the sausage pieces. Turn off the heat. Return the chicken, skin side up, to the pan, pressing it against the beans.

7. Place the baking sheet in the oven. Bake until the chicken is cooked through and a crust forms on the surface of the liquid, about 25 minutes. Meanwhile, prepare the breadcrumb topping if desired.

Prepare the cracker filling (optional):

1. Heat 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/2 cup panko breadcrumbs and a pinch of kosher salt and black pepper. Cook, stirring frequently, until the panko is browned and crisp, 2 to 3 minutes. Remove the pan from the heat.

Finish the cassoulet:

1. Let the cassoulet cool for 5-10 minutes. Sprinkle the casserole with 2 tablespoons coarsely chopped fresh parsley leaves and serve, sprinkled with breadcrumbs, if using.

Recipe Notes

Tomato paste: Don’t skimp on time when toasting tomato paste, as the deeper color and concentrated flavor add richness and flavor to the sauce. I prefer tubed tomato paste, but you can substitute 2 tablespoons canned tomato paste as it is less concentrated.

Do it ahead: Like any stew, this would be great to make 1 day ahead. Skip the breadcrumbs and parsley on top and let cool completely. Cover with a lid and place in the refrigerator. Reheat, uncovered, in a 350°F oven until heated through and bubbly. Before serving, sprinkle with toasted breadcrumbs and parsley.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. You can toss everything together and store as a stew, or remove the chicken and sausage with tongs and store them separately from the beans. When reheating, add a little water or broth if the beans are not already thick.

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