Ina Garten Cassoulet Recipe

This Ina Garten Cassoulet Recipe is hearty and rustic, which includes white beans and chicken thighs with sausage and pancetta. It’s the ultimate comfort food recipe, ready in about 2 hours and 40 minutes.

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Ina Garten Cassoulet Ingredients

• 1 pound dried white beans (cannellini or Great Northern), soaked overnight
• 6 cups chicken stock
• 4 bone-in, skin-on chicken thighs
• 1/2 pound smoked pork sausage, sliced
• 1/2 pound pancetta or bacon, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14-ounce) can diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped (for garnish)

How To Make Ina Garten Cassoulet

1. Cook the beans: Drain soaked beans. Simmer in chicken stock with bay leaf for 1 hour until tender. Discard bay leaf.
2. Brown the meats: In a Dutch oven, season chicken, sear until golden, then set aside. Brown sausage, then pancetta, removing each but leaving fat in the pot.
3. Cook vegetables: Sauté onion 3–4 minutes, then add garlic for 1 minute.
4. Build sauce: Deglaze with white wine. Stir in tomatoes, tomato paste, thyme, salt, and pepper. Simmer 5 minutes.
5. Assemble and simmer: Return chicken, sausage, pancetta, and beans to the pot. Cover and simmer 45 minutes.
6. Prepare topping: Mix panko with melted butter. Sprinkle over cassoulet.
7. Bake: Bake uncovered at 375°F for 20–25 minutes until topping is golden and crisp.
8. Serve: Garnish with parsley and serve hot.

Recipe Tips

• Best beans for cassoulet: Cannellini or Great Northern hold their shape well.
• Can I skip soaking beans? You can, but soak for even cooking and less gas. Quick-soak by boiling for 2 minutes, then resting 1 hour.
• What wine works best? Dry white wine like Sauvignon Blanc or Pinot Grigio.
• Can I make this ahead? Yes, assemble up to the breadcrumb topping and refrigerate. Add topping before baking.
• Gluten-free option: Use gluten-free breadcrumbs or omit topping.

What To Serve With Cassoulet

This dish is filling on its own but pairs well with:

• Crusty French bread
• A light green salad
• Steamed asparagus
• Roasted Brussels sprouts
• A glass of bold red wine (like Bordeaux or Côtes du Rhône)

How To Store Cassoulet

Refrigerate: Store in the fridge for up to 4 days in an airtight container.
Freeze: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating.

Ina Garten Cassoulet Nutrition Facts (per serving, estimated)

• Calories: ~520
• Protein: 35 g
• Carbohydrates: 35 g
• Fiber: 9 g
• Fat: 26 g
• Saturated Fat: 8 g
• Sodium: 740 mg

Nutrition values are estimates and vary by ingredients used.

FAQs

Can I make cassoulet with duck instead of chicken?
Yes, duck confit is traditional in French cassoulet and adds richness.

How do I keep cassoulet from drying out?
Don’t skimp on broth—add extra stock while simmering if needed.

Can I use canned beans instead of dried?
Yes, substitute 3 cans drained and rinsed white beans. Reduce simmering time to 20 minutes.

Do I need a Dutch oven?
It’s ideal for stovetop-to-oven cooking, but any oven-safe pot works.

Try More Recipes:

• Ina Garten Steakhouse Steaks
• Barefoot Contessa Crab Quiche Recipe
• Ina Garten Chicken Salad Curry Recipe