Chicken Cassoulet – French Chicken & Bean Casserole

This is rustic French comfort in a pot—tender chicken and creamy beans baked together with herbs until everything melds into pure coziness, without the fuss of traditional cassoulet.

Ingredients:

• 2 tbsp olive oil
• 6 chicken thighs, skin-on (or 8 drumsticks)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, cut into chunks
• 2 × 400g cans cannellini or haricot beans, drained
• 400ml chicken stock
• 200ml white wine (optional, use more stock if preferred)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Crusty bread for serving

Method:

1. Heat oil in a large casserole or heavy pot over medium-high heat. Season chicken with salt and pepper, then brown skin-side down for 4–5 minutes each side. Set aside.
2. Sauté onion and carrot for 3 minutes until softened. Add garlic and cook for 30 seconds.
3. Pour in wine (if using) and scrape up browned bits from the bottom. Add stock, beans, bay leaves, and thyme.
4. Return chicken to the pot, nestling it into the beans. Cover and bake at 180°C for 35–40 minutes until chicken is tender.
5. Taste and adjust seasoning. Serve bubbling hot with crusty bread to soak up the liquid.

Full recipe at RecipeTin Eats →

Chef's tip: Don't skip browning the chicken—those golden-brown bits are pure flavor, and they're what makes this feel like a proper French braise rather than just boiled chicken and beans.