Quick Cassoulet

Quick Cassoulet Recipe

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Christianne FitzRandolph


This is a great stick to your ribs meal. Quick and easy and filling. I don't remember where I first found this recipe, but it was always a family favorite. I thought it was lost, but just found it again on a faded printout that my husband had shared at work. TIP: My local supermarket sells cold day-old rotisserie chickens at a reduced price making this even more economical.


☆☆☆☆☆ 0 votes

5 or 6
10 Min
15 Min
Stove Top


  • 1 lb
    bratwurst (fully cooked)
  • 1 Tbsp
    vegetable oil
  • 1
    rotisserie chicken
  • 1 can(s)
    chicken broth
  • 16 oz
    frozen carrots
  • 9 oz
    frozen green beans
  • 1/2 tsp
    thyme, dried
  • 3 can(s)
    cannelini beans

How to Make Quick Cassoulet


  1. Cut bratwurst into 2 inch pieces. Heat oil over medium heat in 5 qt. dutch oven. Add bratwurst and cook until browned on all sides.
  2. While bratwurst is browning, remove skin from chicken and cut into pieces.
  3. Add chicken broth, carrots, green beans, and thyme to dutch oven. Heat to boiling. Reduce heat and simmer until carrots are nearly done. About 10 minutes
  4. Stir in chicken pieces and cannelini beans with liquid. Bring back to a boil over high heat. Reduce to simmer 5 minutes.

Printable Recipe Card

About Quick Cassoulet

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy

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