Chicken Cassoulet

Dawn Whitted


I have seen many recipes for cassoulet made several ways. It is a homecooked French dish that is very hearty. This recipe is simplified from traditional Cassoulet which usually has rabbit or pork with sausage and beans in it. It's basic ingredients simply prepared that taste delicious. I hope you enjoy it.


★★★★★ 4 votes

1 Hr
1 Hr 30 Min


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2 lb
chicken pieces (i use 3 thighs, 3 legs and 2 small breasts)
3 Tbsp
olive oil, extra virgin (divided)
1 Tbsp
italian seasoning
1 1/2 tsp
thyme, dried
salt and pepper
red pepper flakes
1 medium
onions, yellow, medium
1 medium
green pepper
3 medium
carrots, chopped
1 can(s)
mushroom pieces
2 small
tomatoes, diced
1 can(s)
stewed tomatoes
1 can(s)
cream of chicken soup, fat-free
1 c
1/2 c
2 can(s)
great northern beans
1/2 can(s)
tomato paste
bay leaves

How to Make Chicken Cassoulet


  • 1Preheat multicook pressure cooker using the browning feature. (You can use a dutch oven on your stove top if you prefer) Add 2T olive oil. Meanwhile, clean chicken pieces and drizzle 1T olive oil over the chicken. Season with italian seasoning, thyme, salt and pepper.
  • 2Place chicken into preheated pressure cooker or large dutch oven with 2T olive oil skin side down (you may remove skin for a healthier version). Brown the seasoned chicken pieces for 5-7 minutes on all sides and remove from the pan.
  • 3While you are browing chicken pieces dice the onion, bell pepper, carrots and fresh tomatoes. Slowly add the onion, bell pepper and carrots cooking for 2-3 minutes so that the veggies are opaque. Then add the peeled and smashed garlic cloves.
  • 4Deglaze the pan by adding the chardonnay wine (you may substitued this with low sodium chicken or vegetable stock). Add the remaining ingredients and stir to combine.
  • 5Reintroduce the browned chicken pieces to the beans, veggies and sauce mixture. Be sure to push the chicken into the sauce.
    You may also debone the chicken in this step if you like.
  • 6If you are using a pressure cooker change the setting to 15psi. Secure the lid closed and set the time for 35 minutes.
  • 7If you are using a dutch oven you can keep the heat on medium low for 1 hour simmering until liquid is somewhat cooked into the beans. You can finish this off in the oven with the lid off for 30 more minutes which will concentrate the flavor and thicken the sauce.
  • 8Prior to serving this dish you may add add breadcrumbs that I browned on the stovetop with a drizzle of olive oil and butter. This thickens the beans and broth to a stew like consistency.

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About Chicken Cassoulet

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Healthy

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