Prep time
Cook time
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Cassoulet is a rich one-pot meal, made of beans, chicken, vegetables, and sausage slowly simmered with broth and herbs.
Recipe type: Main
Cuisine: French
Serves: 8
  • 1 lb Great Northern white beans
  • 4 cups water
  • 5 carrots
  • 6 medium onions
  • 4 whole cloves
  • 3 tbsp Better than Bouillon (Chicken)*
  • 2 bay leaves
  • ½ cup coarsely chopped celery leaves
  • 5 whole black peppercorns
  • 4 cloves garlic, crushed
  • 2 tsp dried thyme leaves
  • 1½ tsp dried marjoram leaves
  • 1½ tsp dried sage leaves
  • 3-4 slices thick bacon
  • 4 lb roasting chicken, cut into 8 pieces
  • 1 (1 lb) can peeled tomatoes, undrained
  • 1 lb Polska Kielbasa
  • 2 tbsp chopped parsley
  1. In a large bowl, cover beans with water and let soak for 2 hours. Drain, then transfer to a large oven-safe pot or dutch oven, and add 4 cups of water.
  2. Pare and cut the carrots into large chunks. Add one carrot to the pot at this time.
  3. Peel the onions, studding 1 of the onions with the cloves. Add the onions to the pot along with the Better than Bouillon, bay leaves, celery leaves, peppercorns, garlic, and dried herbs. Bring to a boil, reduce heat, and simmer covered for 1 hour.
  4. Preheat oven to 350F.
  5. Cut the bacon into pieces, and saute the bacon in a large skillet until it just starts to crisp up. Remove from pan and set aside, reserving the bacon grease. Add the bacon and remaining carrots to the bean pot, and transfer to the oven, baking uncovered for 30 minutes.
  6. While the pot is baking, brown the chicken pieces in the bacon grease, browning well on all sides.
  7. Remove the pot from the oven, and add the undrained tomatoes, crushing them with your hands as you add them. Add the browned chicken to the pot. Score the sausage, and place that on top of everything. Cover tightly, and bake 45 minutes. Remove the cover and bake an additional 10 minutes, or until the chicken is cooked through.
*Feel free to substitute chicken stock for the water and bouillon.
Recipe by Webicurean at