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Chicken Cassoulet with white beans and swiss chard.

Chicken Cassoulet Recipe

4.88 from 48 votes
This chicken cassoulet is a healthier take on the French classic, prepared with succulent chicken, Swiss chard, white beans, and chicken sausage!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Course: Dinner
Cuisine: French

Ingredients

  • 2 bunches Swiss chard, (about 10 oz each)
  • 2 tbsp olive oil (divided)
  • 12 oz Italian chicken sausage
  • 1/2 cup panko or gluten-free breadcrumbs
  • 2 cloves garlic (minced, divided)
  • 2 tbsp lightly packed fresh parsley leaves (finely chopped)
  • 1 yellow onion (chopped)
  • 2 to 3 carrots (sliced into rounds or half-moons)
  • 2 stalks celery (sliced)
  • ½ cup white wine
  • 8 boneless skinless chicken thighs ((about 2 1/2 lbs), cut into 2” chunks)
  • 1 cup reduced sodium chicken broth
  • 2 bay leaves
  • 1 Tbsp herbes de provence or dried rosemary
  • 1 tsp Kosher salt
  • Freshly ground black pepper (to taste)
  • 3 15-oz cans cannellini beans, drained and rinsed

Instructions

  • Heat the oven to 375F.
  • Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
  • In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
  • Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
  • Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
  • Add the remaining 1 Tbsp olive oil to the pan.
  • Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
  • Add the remaining garlic and cook about a minute more.
  • Pour in the wine and scrape any browned bits from the bottom of the pan.
  • Increase the heat slightly and allow most of the liquid to cook off.
  • Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
  • Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly. Fold in the beans and sausage and stir. 
  • Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
  • Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Notes

Variations:

  • Greens: Feel free to swap out the swiss chard for turnip greens, mustard greens, or kale if you’d prefer – just don’t throw away the stems.
  • Sausage: Use any sausage you’d like. One with apple and sage enhances the mild, wintry flavors, while a spicy Italian or andouille lends subtle heat.
  • Beans: Sub cannellini beans for great northern. 
  • Reduce Sodium by using salt free beans and reducing the salt.

Nutrition

Serving: 2cups, Calories: 417kcal, Carbohydrates: 45.5g, Protein: 34g, Fat: 10.5g, Saturated Fat: 2g, Cholesterol: 96.5mg, Sodium: 1120mg, Fiber: 9.5g, Sugar: 5g
- WW Points: 4