Easy Chicken Cassoulet

A quick and healthier take on the traditional French dish Cassoulet with affordable bone-in, skin-on chicken thighs, drumsticks and canned black beans. The name comes from cassolle, the partially glazed earthenware dish that it is traditionally cooked in. Without typical pork, mutton or sausages, this modified version is definitely leaner but still full of flavour. If you are a food snob, a purist or a perfectionist, then please don’t feel offended because this is not an authentic cassoulet. I should have just named it Chicken with Black Beans. Anyway, it is not a traditional cassoulet per se, but makes great weeknight meals and just as rich, delicious and comforting as the original. You can use other kinds of canned beans or lentils.

2 tbsp Olive oil
2 tbsp Butter
4 Chicken drumsticks
4 Chicken thighs
1 Large onion, diced
2 Celery sticks, diced
2 Garlic cloves, crushed
1 tbsp Finely chopped rosemary

3 tbsp Worcestershire sauce
2 tbsp Tomato paste
2 tbsp Dijon mustard
1 tbps Dry English mustard powder
2 tsp Smoked paprika
2 Bay leaves
1 can Black beans
1 can / 400 g Chopped tomatoes
150 ml Chicken stock
Sea salt and freshly ground pepper
Chopped parsley, to serve

Preheat the oven to 200C/400F. Heat a large oven safe skillet with the olive oil and butter and brown the chicken on all sides. Transfer to a plate and set aside.
Add the onion, celery, garlic and rosemary to the skillet, cook until aromatic for 10 minutes, stirring occasionally.
Stir in the Worcestershire sauce, tomato paste, both mustards, paprika and bay leaves and cook for 2 minutes.
Stir in the beans, then add the tomatoes and stock and season. Nestle the chicken pieces into the beans. Bake for 40 minutes or until the chicken is cooked through. Garnish with chopped parsley.

20 comments:

DEZMOND 20/8/25 13:17: You eat so much chicken, meine schatz, you will soon start growing feathers LOL
David M. Gascoigne, 20/8/25 13:20: The last time I had cassoulet was sitting at an outdoor restaurant beneath the castle in Foix in southern France. Maybe it’s time for another one. Not in Foix, unfortunately!
roentare 20/8/25 13:22: The chicken looks delish!
Cooking Julia 20/8/25 14:38: The sauce looks very yummy!
Linda's Relaxing Lair 20/8/25 16:19: Lovely presentations.
eileeninmd 20/8/25 16:35: Hello Angie,
Looks like another yummy recipe, thanks for sharing.
Take care, have a great day!
Norma2 20/8/25 17:38: Angie, this casserole looks very appetizing. We are in winter and it's time to prepare it.
Tom 20/8/25 17:42: ...a yummy dinner for sure.
Królowa Karo 20/8/25 17:53: Looks very delicious! I love chicken!
Asep Haryono 20/8/25 17:58: A lighter, weeknight-friendly twist on the French classic, using chicken and black beans instead of the traditional meats. Full of flavor,

You make me so hungry
David 20/8/25 18:00: Hi Angie, Thanks for another simple but great looking entree. With the price of beef today, it's mostly chicken and pork for us these days and we're always looking for new recipe ideas. Take Care, Big Daddy Dave
Federica Simoni 20/8/25 18:39: wow super buonissimo!!!
Ananka 20/8/25 20:05: Looks good :-D
Christine 20/8/25 20:15: Delicious
Bill 20/8/25 23:20: Looks great.
Happy Retiree's Kitchen 21/8/25 00:29: Angie, the flavours in your cassoulet look immense, and I love the lighter version. I saw an authentic cassoulet served at a restaurant in France when I was over there and it was a huge meal. I will make this one day.
J.P. Alexander 21/8/25 00:52: Gracias por la receta. Te mando un beso.
Brian's Home Blog 21/8/25 00:55: That looks and sounds delicious!
My name is Erika. 21/8/25 02:05: This is delicious looking. I this would make a super cool day meal, just like the day at my house. :)
Anonymous 21/8/25 05:51: No matter what you call it, it looks delicious.
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