Chicken and Sausage Cassoulet


6 chicken drumsticks or thighs
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 16-ounce package smoked sausage, cut into 3-inch pieces
1 large onion, chopped medium-size
3 garlic cloves, minced
2 19-ounce cans cannellini or other white beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
1/2 cup low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 cup plain breadcrumbs, divided
Garnish: fresh thyme sprigs


Preheat oven to 300°F. Sprinkle chicken all over with salt and pepper.

In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes.

Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside.

Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside.

Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with ½ cup breadcrumbs.

Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden.

Remove bay leaf before serving. Garnish with thyme sprigs.


6 servings

Preparation Time

45 Minutes

Total Time

165 Minutes

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