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 the chicken is no longer pink 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.
Leftovers: If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day.Freezing: 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.Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.