If you’ve ever been curious about what French families prepare for dinner, this Chicken Cassoulet is a great example. It is an easy version of the traditional French dish made by JB, who replaces duck confit and Toulouse sausages with chicken and uses canned beans instead of dried ones. This dish is cozy, rustic, and filling.
JB’s Chicken Cassoulet shows that the French don’t always cook elaborate meals like Beef Bourguignon or Coq au Vin every night. Like many people, they enjoy tasty dinners that don’t take too long to prepare. JB mentions that this Chicken Cassoulet is a meal that French families often make at home on Mondays. While inspired by the classic cassoulet, JB opts for chicken and bacon instead of duck and sausages, and he uses canned beans to skip the lengthy soaking process. However, he keeps the key elements that make cassoulet special, including tender meat, creamy beans, a crunchy topping, and a flavorful tomato-based sauce enriched with wine and herbs. Moreover, it’s a complete meal, featuring protein, starch, and plenty of vegetables like tomato, onion, and carrots.
To make JB’s Chicken Cassoulet, you will need the following ingredients:
1. **The chicken and bacon**: Use boneless chicken thighs, which allow for a quick baking time of just 20 minutes—perfect for a weeknight meal. If you prefer chicken breast, it needs to be cooked on the stove first, then baked with the beans without the chicken to prevent overcooking. You can add the chicken back in just before broiling. Streaky bacon is recommended because its fat helps cook the chicken and enhances flavor. If lean bacon is used, you may need to add some oil to brown the chicken properly.
2. **For the cassoulet**: Cannellini beans are used in this recipe. Traditional cassoulet usually has slow-cooked dried beans, but using canned beans makes the process much quicker. Other beans like kidney, butter, or navy beans can also be used, though white beans are more commonly found in traditional recipes.
Cherry tomatoes are included in this version; while not a classic ingredient, they provide a modern twist. They soften and release their sweet juices as the casserole cooks, adding freshness to balance the dish’s richness. JB also appreciates the pop of color they bring to the meal. Regular brown onions are finely chopped, and medium or large carrots are peeled and chopped into smaller pieces. Three large cloves of garlic should be minced or crushed.
Herbs like rosemary, thyme, and bay leaves are essential for flavoring the sauce. JB suggests using fresh herbs if possible, as they are easy to grow. However, dried herbs can be used as a substitute. Chardonnay or another dry white wine is recommended for cooking, as it enhances the sauce’s flavor. JB prefers using Chardonnay over Sauvignon Blanc, but any dry white wine will work. There’s no need to buy an expensive bottle; a good option is a discounted wine priced around $5 for cooking purposes.
Cornflour or cornstarch is used to thicken the sauce since the traditional cassoulet simmers for hours, allowing the sauce to thicken naturally. In this quicker version, a little thickening agent is needed to prevent a watery sauce. Chicken stock serves as the base for the sauce, and a low-sodium option is preferred to control the salt content.
What do you think about this simplified take on a French classic?
Sources:
Source: RecipeTin Eats, by Nagi