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Iron skillet with a French cassoulet.
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French Cassoulet

A French tradition, the deep flavor and simplicity of this dish makes it a winner.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine French


  • 1-2 Cans Cannellini Beans
  • 2-4 Chicken Thighs and breast if you want
  • 1-2 Boudon Blanc Veal sausage
  • 2 Tbsps. Garlic
  • 2 Tblsp Shallots
  • 6 oz Bacon Diced
  • 1-2 Legs Duck Confit Optional
  • 2 Bay Leaves
  • 1 Tbsps. Thyme
  • ¼ Cup White wine
  • 1 Cup Veal stock
  • 1 Cup Chicken Stock


  • Sear your chicken thighs and or chicken breasts until golden brown
  • Score the sausage then Sear off your Veal sausage until browned
  • Add bacon to render out the fat and form caramelization on the bottom of the pan, then add your garlic and shallots sauté until toasted.
  • Deglaze the pan with white wine and reduce until almost dry
  • Put the cannellini beans in and sauté for 30 seconds, and then add your stocks.
  • Add the proteins back into the pan on top of the other ingredients place the pan into a 400*F oven and let it cook for about 30 minutes or until the chicken is fully cooked.
  • Plate and serve


Keyword Beans, Chicken

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