This recipe was developed and passed down through the family by my great-great-aunt Josie. Its genuine Italian flavor comes from the anise seed and anisette. They are a little time-consuming, but very worth it! Great for snacking or dipping in tea or coffee. Every year for Christmas, I multiply the recipe and distribute them.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 ounces bacon, cut into 1 inch pieces
- 8 ounces smoked sausage, sliced
- 12 ounces boneless, skinless chicken thighs, cubed
- 1 onion, diced
- salt and pepper to taste
- 2 cups chicken broth, plus more if needed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 ½ teaspoons minced fresh rosemary
- 1 ½ teaspoons minced fresh thyme
- cayenne pepper to taste
- ¼ cup melted butter
- 1 cup bread crumbs
- ½ cup finely grated Parmigiano-Reggiano
Instructions
- Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
- Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don’t wipe out the pan.
- Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
- Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
- Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
- Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
- Preheat the oven’s broiler and set the oven rack about 7 inches from the heat source.
- Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
- Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
- Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
Nutrition Facts
| Calories | 906 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 13 g |
| Protein | 54 g |
| Saturated Fat | 19 g |
| Sodium | 2072 mg |
| Sugars | 7 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
Fun to make and very good to eat. I did not know what to expect with this recipe since I’ve never really heard of it before. It was quite good. I may have oversalted it a bit. But it’s still absolutely delicious
This was exactly what I was looking for – not an over the top time commitment like making the traditional version. I would add a bit more liquid, but otherwise it was creamy, delicious goodness.
Outstanding! I made it with andouille sausage and added 2 cloves of garlic- otherwise followed recipe as written (with a pinch of cayenne). Will definitely make this again. Thanks, Chef John!
Made this dish and it is great! I did add some chicken breast cubed as my wife is not a big fan of chicken thighs . I can’t wait to try the leftovers as some have mentioned it is even better after being in the fridge overnight.
I decided to try this because I didn’t want to waste a bunch of time and money making a classic cassoulet and then not like it — I’m a little weird about beans. This was so delicious that I may never try making the classic. I took one bite and thought “this is what beans should taste like” My daughter took leftovers for lunchtime next day and asked for this for her 16th birthday dinner. It is absolutely delicious.
It’s become a favorite. It is quick enough for a weeknight meal. And delicious. Great on cold nights. Bit of slicing and dicing to start. But the cooking is simple and straight forward. I have had great cassoulet in great French restaurants. This is not in that league. But good enough for a weeknight.
I skip the bread crumbs step, but still delicious. A crowd pleaser!
I omitted the cayenne and the topping. I added a can of diced tomatoes 1/2 c of white wine and a pint of mushrooms . I cooked it in my crockpot and served it on rice. We loved it!
Another home run by Chef John! Hubby said “This stuff is delicious!” I concur! I had many of the ingredients on hand, but I never put them together in this manner. But I will from here on!
This was excellent. I used Andouille sausage, and bacon, and chicken thighs and added some lamb (from a lamb shank). I also used low sodium beans (rinsed and drained). LOTS OF FLAVOR. IF you don’t like the spices in the sausage I used look at some other type sausages of your preference.
this recipe is Amazingly easy and tasty. It tastes like you spent an entire day slaving in the kitchen. I am familiar with traditional cassoulet with different protein contents, and this one is scrumptious. my husband’s bachelor cousin joined us for dinner and demanded the recipe so that he can impress dates with this. He was sitting in the kitchen chatting the whole time I made this, so he saw this preparation from start to finish. He could not believe how easy the meal came together and how awesome it tasted. I would have to agree.
This was delicious! Made it exactly how the recipe reads and I wouldn’t change a thing! Watching the video is always helpful for me. Chef John, you rock!
Well, I followed the recipe but just was worried about all the bread crumbs. As I feared the whole thing turned into a sticky mass of glop. The flavor was somewhat masked by the bready taste of the crumbs. Next time I’ll cut the topping down by half. It was all going so well until the end . . .
This is such a good recipe. My entire family enjoyed it.
I quite liked it! I gave a portion to a friend who said he found it a bit ‘blah’ except for the sausage. I had a second portion warmed up and still liked it! Unfortunately, I could not upload my photo.
This tastes incredible, although I’m having leftovers right now, and I have to say: The fresh-out-of-the-oven version is much better, because the crust is much crispier on day one and that makes a big difference. That being said, it’s honestly excellent regardless of whether it’s eaten fresh or as leftovers. It’s on the heavier side, as there are a substantial amount of meats, a buttery crust, and beans that act almost like a mashed potato, but the gentle flavors of the rosemary and thyme and the spiciness of the cayenne give the dish some lift, so to speak. I didn’t make any substantial changes, but I did use more like 2 tsp of thyme, and a little more sausage and chicken than called for since I had it. I also forgot to use black pepper. I used a sweet onion and regular smoked sausage. And everything went into the cast iron skillet, which always works well for range-to-oven transitions. I did forget to simmer on medium-high heat before putting in the oven (instead, i left it on low), and I do think this may have ultimately affected the crispiness of the crust. So I’d try to remember that step next time.
This was alright. It was so salty I served it over potatoes to help. The BF is heavy handed with the salt so it basically worked out. I used andouille sausage and followed the recipe. It either needed less bread crumbs or more broth, but will probably do this again because it was easy and we normally have all the ingredients on hand.
I love this recipe so much! I try and make it when my kids aren’t home so we can enjoy leftovers!!! So selfish! I KNOW . Thank you, Chef John
A few changes for the next time. Cut down on the bread crumbs by half. And more bacon, but don’t add until the very end before putting it I to the oven. And a little less sausage
I have made the traditional, but this one is amazing and so much easier, flavors not as subtle but one cannot be too disappointed with rosemary, thyme, smoke, garlic, and pepper! Hubby requested that I use duck this time, a little less simple but what the heck
Really stinking good, will put into the regular lineup