Chicken Cassoulet

Chicken Cassoulet

3 Reviews
From the EatingWell Kitchen

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 15-ounce can white beans, rinsed
  • 1 teaspoon extra-virgin olive oil
  • 6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1½-inch chunks
  • 1 small onion, chopped
  • 2 cloves garlic, roughly chopped
  • ¼ cup plus 1 tablespoon water, divided
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground pepper
  • ¼ cup dry white wine
  • ¼ cup reduced-sodium chicken broth, (see Tips for Two)
  • 3 ounces low-fat turkey kielbasa, sliced into ½-inch pieces
  • ¼ cup Toasted Breadcrumbs, (see Note)


  • Active

  • Ready In

  1. Place ¼ cup beans in a small bowl and mash roughly with the back
  2. of a fork or a potato masher. Add the remaining beans to the bowl.
  3. Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
  4. Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 14 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
  • Note: To make toasted breadcrumbs, toss ¼ cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.

Nutrition information

  • Per serving: 441 calories; 15 g fat(3 g sat); 11 g fiber; 44 g carbohydrates; 35 g protein; 143 mcg folate; 82 mg cholesterol; 6 g sugars; 51 IU vitamin A; 4 mg vitamin C; 109 mg calcium; 4 mg iron; 1,049 mg sodium; 696 mg potassium
  • Nutrition Bonus: Folate (36% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3

Reviews 3

February 04, 2018
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By: Brian Seveland
I’ve used this recipe at least a dozen times, and it’s relatively fool-proof. The resulting dish is great! I originally came across it in a Eating Well cookbook about meals for 2 people. Doubling or tripling it works well. I’ve substituted Andouille sausage occasionally, and sometimes use bone-in chicken thighs, and cut them up after browning. Everyone who’s had this seems to like it!
March 01, 2012
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By: EatingWell User
Excellent Recipe Flavors came together like it really did cook for days. Satisfying, healthy...true comfort food!!! Pros: Easy to put together
December 17, 2010
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By: patdanbowker
Yum My hubby actually scarfed this down! His comment...You can make this again. Only dropped it to 4 stars because the turkey kielbasa wasn't available in any of the stores around so I used mild turkey sausage and it worked well. Pros: Qick especially if you have left over chicken
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