Hard

Chef John's Quick Cassoulet

Name: Chef John's Quick Cassoulet
Prep time: 35 min
Cook time: 97 min
Total time: 132 min
Yield: 4 servings
Ingredients: 4 ounces bacon , cut into 1-inch pieces; 8 ounces smoked sausage , sliced; 12 ounces boneless , skinless chicken thighs, cubed; 1 onion , diced; salt and pepper to taste; 2 cups chicken broth , plus more if needed; 2 , 15 ounce; 1.5 teaspoons minced fresh rosemary; 1.5 teaspoons minced fresh thyme; cayenne pepper to taste; 0.25 cups melted butter; 1 cup bread crumbs; 0.5 cups finely grated Parmigiano-Reggiano

Total Time

2h 12m

35m prep · 97m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥜 Nut-Free

This hearty cassoulet recipe has some short cuts to make a quick version of the French classic. Chicken thighs replace the time-consuming, duck confit; canned white beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

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Ingredients

4 ounces bacon , cut into 1-inch pieces
8 ounces smoked sausage , sliced
12 ounces boneless , skinless chicken thighs, cubed
1 onion , diced
salt and pepper to taste
2 cups chicken broth , plus more if needed
2 , 15 ounce
1.5 teaspoons minced fresh rosemary
1.5 teaspoons minced fresh thyme
cayenne pepper to taste
0.25 cups melted butter
1 cup bread crumbs
0.5 cups finely grated Parmigiano-Reggiano

Instructions

1

Gather the ingredients.
2

Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10 to 12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
3

Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
4

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

Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
6

Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
7

Mix bread crumbs, Parmigiano-Reggiano, and melted butter together in a small bowl. Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
8

Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
9

Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
10

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