This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!
Classic French Cassoulet
The great Julia Child once said, “In France, cooking is a serious art form and national sport”, and although I think she may not have expected the North American obsession with competitive cooking shows, her point still rings true today. There’s just something about the french passion and dedication to their food that sets it apart. From classics like beef bourguignon and coq au vin, to the lesser known but equally delicious cassoulet, the french have never shied away from complex flavors and rich dishes.
I wanted to introduce this dish to my readers today, many of whom may not have had the pleasure of eating much French fare before. It may take a little longer than other dishes but labors of love are always worth it in the end. From Julia and I both – bon appetite!
What is French Cassoulet?
Forget the French name for a moment, cassoulet is simply casserole. It’s rich, cooked low and slow, and full of chicken, beans, and pork. Unlike the casserole Canadians and Americans are so familiar with, French cassoulet is prepared in a dutch oven and does not include any creams, canned soups, fried onions as garnish, or any breakfast cereals (ahem, corn flakes).
The actual dish itself is not difficult to make, it just takes time. So in the interest of making this recipe as easy to follow as possible, let’s break it up into some steps.
Ingredients In Classic French Cassoulet
- Sausages –Â I used Italian pork sausages for this recipe as it was the easiest kind to find. Usually Toulouse sausage is most commonly used in traditional french cassoulet, a sausage made from a blend of pork and duck meat.
- Chicken breast – I used boneless and skinless chicken breast but thighs can be substituted if that’s all you have.
- Salt & pepper –Â To taste.
- Veggies –Â The veggie base of this dish is leek, carrot, shallots, and onion. If you have trouble finding leeks, more shallots can be used in their place.
- White wine –Â I like to use a dry white wine such as a sauvignon blanc or pinot grigio.
- Garlic –Â Lots of fresh garlic is crucial to the flavor of this dish. If minced is all you have, 1 1/2 teaspoons is equivalent to one fresh clove.
- White beans –Â We want the mild flavor and texture of white beans specifically, so substitutions aren’t recommended.
- Herbs –Â I used dried rosemary and herbes de provence; a spice blend with lavender, oregano, basil, mint, fennel seeds, etc. It can be found in most grocery stores.
- Parsley –Â For garnish.
How To Make Classic French Cassoulet
Detailed instructions and measurements can be found on my printable recipe card at the bottom of the page.
- Prepare your oven:Â Set to 325 F degrees.
- Brown the protein:Â In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned and place chicken breasts that have been cut into bite sized pieces in next, seasoned with salt and pepper, until they too are cooked through. Remove and set aside.
- Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
- Finish the cassoulet: Deglaze the pot with your white wine, being sure to scrape up as many brown stuck bits as possible. Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours. Garnish with parsley and serve.
Storing Cassoulet
French cassoulet is a dish whose flavors develop better the longer it sits, to a point. If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day.
To freeze, transfer the casserole to an air tight container and allow to fully cool before freezing to ensure it lasts up to 3 months.
Tips For Making The Best Cassoulet
- Duck breast is a rich, delicious substitute for chicken in this dish and is quite true to the original French recipe.
- Want more flavor? Try adding bay leaves before placing the dish in the oven, just be sure to remove them before serving.
- You can also use dried cannellini beans, just make sure to soak them overnight in water. This is a great way to bring even better texture and flavor to your French cassoulet.
- If you just can’t find toulouse sausage anywhere and would like to be as authentic as possible, this recipe will replicate it nicely.
Craving more French cooking? Try these recipes:
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Classic French Cassoulet
Ingredients
- 4 links Italian pork sausages or similar, whole or cut into smaller pieces
- 1 lb chicken breasts boneless and skinless, cut into bite size pieces
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 large onion chopped
- 1 medium carrot chopped
- 1 leek chopped (white and green part)
- 1/2 cup white wine such as a sauvignon blanc or pinot grigio
- 2 small shallots chopped
- 4 cloves garlic minced
- 19 oz cannellini beans (1 can)
- 1 tsp rosemary dried
- 1/2 tsp herbes de provence
- 1 1/2 cup water
- 2 tbsp parsley for garnish
Instructions
- Preheat your oven to 325 F degrees.
- Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
- Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until no browned and cooked through. Remove and set aside.
- Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
- Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
- Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
- Garnish with parsley and serve.
Video
Recipe Notes
Nutrition Information:
Originally shared February 2014. Updated with better pictures, video and better instructions, recipe remains unchanged.
Sophie says
Hi, does the meat dry out given you cook it and then put it in the oven for 2 hours?
Nicole Beaulieu says
It doesn’t! It stews in the liquid and becomes tender.
Susan says
Hi Jo, I hav always wanted to make Cassoulet and your recipe sounds very doable. I have one question. I would like to use dried beans so how does that affect the cooking time and when and how would I cook them. Do I cook them alone first and then add to the proteins and vegetables??
Thanks so much
Susan Becker
Joanna Cismaru says
If you soak the beans overnight, cooking them in the oven with the cassoulet for 2 hours, might be enough to cook them through. I haven’t tried this though so I’m not sure. Usually dried beans that have been soaked overnight take about 45 min to 2 hours to cook. 🙂
Debbi says
Excited to make on Sunday when I have the time. Thank you for the recipe.
Patty M says
We never have white wine in the house as we are red only. What can I substitute for the 1/2 cup of white wine? Or, can I even do that? Will it change the whole flavor of the dish?
jo says
Hi Patty,
You can use chicken broth instead, it shouldn’t change the flavor too much. 🙂
Susan says
I always have dry vermouth in my cabinet just in case someone wants a martini. I have found it works very well in recipes calling for white wine.
TeoBucatar says
It looks awesome! I will definitely try this recipe!t
Lori @ Foxes Love Lemons says
Oh gosh, I’m drooling just thinking about cassoulet. And you took such beautiful photos of it!
jo says
Thanks Lori 🙂
Joel A. says
I haven’t try this dish before. I will definitely make this recipe on Saturday, I’m pretty sure I’ll get a lot of compliments. 🙂 Bookmarking this now!
jo says
Thanks Joel!
Margarida says
My husband likes this cassoulet! When we went to France,he ate it and still remember it! kisses
jo says
Oh it’s my kind of comfort food. 🙂 Someday I’d love to go to France!