Mohamed Shili This easy and hearty Cassoulet recipe from Julia Child is the perfect comfort food for any night. With tender chicken, smoky sausage, and creamy beans, it’s a simple, nutritious meal. You can easily swap ingredients to make it your own, all topped with a crispy, golden breadcrumb crust!
Ingredients Needed
- 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) cans cannellini beans, drained and rinsed
- 1 ½ teaspoons minced fresh rosemary
- 1 ½ teaspoons minced fresh thyme
- Cayenne pepper to taste
- ¼ cup melted butter
- 1 cup bread crumbs
- ½ cup finely grated Parmigiano-Reggiano
How To Make Cassoulet
- Cook the Bacon: Add bacon to a large, cold oven-safe skillet. Place over medium heat and cook for 10-12 minutes, until almost crispy. Transfer to a bowl, reserving the grease in the pan.
- Cook the Sausage and Chicken: Stir in sausage slices and cook for 3-4 minutes. Add chicken thigh pieces, cook, and stir for 5 minutes until browned. Remove the meats and set aside with the bacon. Discard the oil but don’t wipe out the pan.
- Cook the Onion: Add the diced onion to the pan, reduce heat to medium-low, and cook for 5 minutes, stirring until the onions become translucent.
- Add Stock and Beans: Pour in 1 cup (240ml) of chicken broth. Mash about 1/4 of the beans in a small bowl, then stir all the beans into the pan. Add cayenne, rosemary, and thyme.
- Return the Meats to the Pan: Add the reserved bacon, sausage, and chicken back to the pan. Stir in the remaining 1 cup (240ml) chicken broth, or more if needed to cover the ingredients. Let it simmer.
- Prepare the Topping: In a small bowl, mix bread crumbs, Parmigiano-Reggiano, and melted butter together.
- Broil the Cassoulet: Preheat your oven’s broiler and set the rack about 7 inches from the heat source. Sprinkle half of the bread crumb mixture over the cassoulet. Place under the broiler for about 5 minutes until browned.
- Finish and Serve: Remove the pan, press down the bread crumbs, and top with the remaining mixture. Return to the broiler for 5 more minutes until browned. Turn off the broiler and let it sit in the oven for 15 minutes. Let rest for 5 minutes before serving. Enjoy!
Recipe Tips
- Use Fresh Herbs: Fresh rosemary and thyme give the cassoulet a bright, fragrant flavor. Avoid dried herbs if you can.
- Don’t Overcrowd the Pan: When cooking the sausage and chicken, make sure the pan isn’t too crowded to ensure even browning.
- Adjust Broth for Consistency: Add more chicken broth if the mixture seems too thick while simmering, to get the right texture.
- Crispy Topping: Make sure the bread crumbs are evenly spread and pressed down to get a perfectly crispy, golden top.
- Let it Rest: After baking, let the cassoulet sit for 5 minutes. This helps the flavors meld together and makes it easier to serve.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover cassoulet in an airtight container for up to 3 days.
- Freeze: Place leftover cassoulet in an airtight, freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop or in the oven until hot.
- Reheating: Reheat leftover cassoulet in a 350°F oven for 20 minutes, or on the stovetop over low heat for 10 minutes with a splash of broth.
Nutition Fact
Serving Size: 1 cup (approximately 253 grams)
- Calories: 489
- Total Fat: 30g
- Saturated Fat: 9.9g
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 4.9g
- Cholesterol: 83mg
- Sodium: 762mg
- Total Carbohydrates: 27g
- Dietary Fiber: 3.6g
- Sugars: 4.5g
- Protein: 25g
- Potassium: 604.1mg
More Julia Child Recipes:
Julia Child Cassoulet
Description
This easy and hearty Cassoulet recipe from Julia Child is the perfect comfort food for any night. With tender chicken, smoky sausage, and creamy beans, it’s a simple, nutritious meal. You can easily swap ingredients to make it your own, all topped with a crispy, golden breadcrumb crust!
Ingredients
Instructions
- Cook the Bacon: Add bacon to a large, cold oven-safe skillet. Place over medium heat and cook for 10-12 minutes, until almost crispy. Transfer to a bowl, reserving the grease in the pan.
- Cook the Sausage and Chicken: Stir in sausage slices and cook for 3-4 minutes. Add chicken thigh pieces, cook, and stir for 5 minutes until browned. Remove the meats and set aside with the bacon. Discard the oil but don’t wipe out the pan.
- Cook the Onion: Add the diced onion to the pan, reduce heat to medium-low, and cook for 5 minutes, stirring until the onions become translucent.
- Add Stock and Beans: Pour in 1 cup (240ml) of chicken broth. Mash about 1/4 of the beans in a small bowl, then stir all the beans into the pan. Add cayenne, rosemary, and thyme.
- Return the Meats to the Pan: Add the reserved bacon, sausage, and chicken back to the pan. Stir in the remaining 1 cup (240ml) chicken broth, or more if needed to cover the ingredients. Let it simmer.
- Prepare the Topping: In a small bowl, mix bread crumbs, Parmigiano-Reggiano, and melted butter together.
- Broil the Cassoulet: Preheat your oven’s broiler and set the rack about 7 inches from the heat source. Sprinkle half of the bread crumb mixture over the cassoulet. Place under the broiler for about 5 minutes until browned.
- Finish and Serve: Remove the pan, press down the bread crumbs, and top with the remaining mixture. Return to the broiler for 5 more minutes until browned. Turn off the broiler and let it sit in the oven for 15 minutes. Let rest for 5 minutes before serving. Enjoy!
Notes
- Use Fresh Herbs: Fresh rosemary and thyme give the cassoulet a bright, fragrant flavor. Avoid dried herbs if you can.
- Don’t Overcrowd the Pan: When cooking the sausage and chicken, make sure the pan isn’t too crowded to ensure even browning.
- Adjust Broth for Consistency: Add more chicken broth if the mixture seems too thick while simmering, to get the right texture.
- Crispy Topping: Make sure the bread crumbs are evenly spread and pressed down to get a perfectly crispy, golden top.
- Let it Rest: After baking, let the cassoulet sit for 5 minutes. This helps the flavors meld together and makes it easier to serve.
Julia Child Cassoulet
