Warm up with this hearty Cassoulet Recipe, packed with fork-tender chicken thighs, kielbasa, and creamy stewed beans.
The seasons are finally changing, and I couldn’t be more excited. While I do love summer, my favorite season happens to be autumn. I love the quirky Halloween decorations, cool breezes, falling leaves, and especially, the return of comforting, hearty braised dishes. Typically, in summer, I avoid using my oven like the plague, but now that the trench coats and sweaters have resurfaced from my wardrobe, it’s time to crank out some delicious braised recipes—and this cassoulet recipe is the perfect one to start the new season with.
While this does take a little time to prepare and move from stovetop to oven, it’s actually pretty easy to make. I whipped this up last week for my partner and my nephews, and I’m not surprised that everyone’s plate was completely cleaned by the end of dinner! This recipe is packed with flavor from the smoky kielbasa and the richness of the soffritto. My favorite part of the recipe is how fork-tender the chicken thighs and beans get in the oven. I never realized how deliciously creamy beans can get when they are slow-braised in the oven. The chicken fat and white wine give them a scrumptious savory flavor that will make you rethink the way you’ve been cooking beans.
What other proteins can I use in this recipe?
There is a plethora of other proteins you can use in this recipe besides chicken thighs and kielbasa. Feel free to replace one or both with either Italian sausage, chorizo, pork shoulder, lamb shoulder, or even turkey thighs. Any of these proteins would work great since they have a similar cooking time to chicken thighs, and, most importantly, they won’t dry out or become tough during the braising process.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend preheating your oven to 375°F, placing any leftovers in an oven-safe dish, and baking until it’s warmed through. You can reheat it in the microwave for 4-5 minutes until it’s heated. Just be sure to cover it with a damp paper towel to prevent it from drying out.
Serving suggestions
While this cassoulet recipe is absolutely amazing on its own, it’s even better when served with a few side dishes. Last week, I whipped up this recipe for Sunday dinner, and I paired it with this Italian Salad and a side of Garlic-Roasted Potatoes. It would also be wonderful with a side of Roasted Broccoli And Cauliflower, and this tasty Vegetable Rice Pilaf. If you want to keep it simple, you can just serve it with a crusty baguette and this easy Caesar Salad.
Cassoulet Recipe
Ingredients
Instructions
Nutrition
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