The Lazy Cassoulet is perfect for those who want to do some French cooking at home, but don’t want to spend several hours over the stove! It has everything you’d want in the cassoulet — savory chicken, succulent sausage, hearty beans, and a poultry-infused wine sauce with plenty of herbaceous flavors. It only takes an hour to make and doesn’t require you to take a cooking class to perfect! Kick back a little with Lazy Cassoulet and let the great French flavors come to you!
Ingredients
- 2 pounds chicken thighs, boneless and skinless, patted dry
- 1 3/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup olive oil or canola oil, divided
- 1 medium-size yellow onion, chopped
- 6 ounces smoked sausage, such as kielbasa, halved lengthwise, cut crosswise into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped, plus more, whole sprigs, to taste, for garnish
- 1/8 teaspoon ground allspice
- 1/4 cup dry white wine
- 2 tablespoons tomato paste
- 2 (15-ounce) cans white beans, such as great northern beans or cannellini, drained and rinsed
- 1 cup unsalted chicken stock
- 1 1/2 cups fresh breadcrumbs
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Season the chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 3 –In a large skillet over medium-high heat, add 2 tablespoons of the oil.
Step 4 –Add the chicken thighs to the hot oil and cook, undisturbed, until the edges turn opaque and the bottoms are browned, about 6 minutes. Make sure to adjust the heat as needed to prevent scorching.
Step 5 –Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 4-5 minutes. Transfer the chicken thighs to a plate and do not wipe the pan clean.
Step 6 –Place the skillet with the chicken drippings over medium heat.
Step 7 –Add 1 tablespoon of the oil, the onion, and the sausage and cook, while stirring often, until the onion is tender and lightly golden, about 6 minutes.
Step 8 –Add the garlic, 1 tablespoon of the thyme, the allspice, the remaining salt, and the remaining pepper and cook, while stirring often, until fragrant, about 2 minutes.
Step 9 –Add the wine and the tomato paste and stir to combine.
Step 10 –Bring the sausage mixture to a simmer.
Step 11 –Cook, while stirring often, until the flavors meld together and the wine reduces slightly, about 1-2 minutes.
Step 12 –Add the beans, the chicken stock, and 2 tablespoons of the oil and cook, while stirring, to combine until the sausage mixture comes to a simmer.
Step 13 –Shred the chicken into bite-size pieces.
Step 14 –Add the chicken and any accumulated juices on the plate to the sausage mixture.
Step 15 –Transfer the cassoulet mixture to an 8×11-inch baking dish, spreading it out into an even layer.
Step 16 –In a large bowl, add the breadcrumbs and the remaining oil and toss to combine.
Step 17 –Sprinkle the breadcrumbs over the cassoulet mixture in the baking dish.
Step 18 –Bake until the dish is heated through, the top is browned, and the sides are bubbly, about 20 minutes.
Step 19 –Serve garnished with the extra thyme sprigs.
