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Traditional French Cassoulet Recipe

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★★★★★

4.5 from 137 reviews

Traditional French Cassoulet is a rich, hearty casserole featuring tender white beans slow-cooked with a variety of meats like chicken, duck, and garlic sausage, all infused with aromatic herbs and spices. This classic dish delivers deep, savory flavors with a satisfying texture topped by a delicious crust formed during slow oven cooking.

Ingredients

Scale

Beans and Stock

  • 1 pound (454 g) dried cannellini beans
  • 3 tablespoons (27 g) Diamond Crystal kosher salt (or half volume if using table salt)
  • 5 cups (1.2 L) unsalted chicken stock, divided
  • 3 packets unflavored gelatin (3/4 ounce; 21 g), optional

Meats and Fats

  • 2 tablespoons (30 ml) duck fat (optional)
  • 4 skin-on, bone-in chicken thighs, or 4 fresh duck legs, or 4 prepared duck confit legs
  • 1 pound (454 g) garlic sausage (divided into 2–4 segments if large)

Vegetables and Aromatics

  • 1 large onion (12 ounces; 340 g), finely diced (about 1 1/2 cups)
  • 1 medium carrot (4 ounces; 113 g), unpeeled, cut into 3-inch sections
  • 2 ribs celery (6 1/2 ounces; 188 g), cut into 3-inch sections
  • 1 whole head garlic (2 3/4 ounces; 80 g)
  • 4 sprigs flat-leaf parsley
  • 2 bay leaves
  • 6 cloves
  • Freshly ground black pepper, to taste

Instructions

  1. Soak Beans: In a large bowl, cover the dried cannellini beans with 3 quarts (2.8 L) of water and add kosher salt. Stir to combine and let the beans soak at room temperature overnight. The following day, drain and rinse the beans thoroughly; set aside.
  2. Prepare Stock and Gelatin: Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C). Place 4 cups (946 ml) of the chicken stock into a large liquid measuring cup and sprinkle the gelatin over the top if using. Set this mixture aside to hydrate.
  3. Brown the Meat Fat: In a large Dutch oven, heat the duck fat if you choose to use it. Cook over high heat, stirring occasionally, until the fat is browned all over, about 9 minutes. If not using duck fat, skip this step. Use a slotted spoon to transfer the browned fat particles to a bowl, leaving the rendered fat in the pot.
  4. Brown the Chicken or Duck: Season the chicken or duck thighs with freshly ground black pepper but do not add salt. Place them skin side down in the Dutch oven and cook without moving until the skin is well browned, about 6 to 8 minutes. Transfer the meat to a plate and let cool to room temperature.
  5. Brown the Sausage: Add the garlic sausages to the Dutch oven and cook, turning occasionally, until well browned on all sides, approximately 2 minutes per side. Transfer sausages to the bowl with the browned fat. Drain all but 2 tablespoons of fat from the pot.
  6. Sauté Aromatics: Add finely diced onion to the Dutch oven and cook, stirring and scraping up browned bits from the bottom, until the onion becomes translucent but not browned, about 4 minutes.
  7. Combine Beans and Aromatics: Add the drained soaked beans, carrot sections, celery sections, whole head of garlic, parsley sprigs, bay leaves, cloves, and the prepared stock with gelatin mixture to the Dutch oven. Bring everything to a simmer over high heat.
  8. Simmer Beans: Lower heat to low and cover the Dutch oven. Cook until the beans are slightly softened but still have a bite, approximately 20 minutes.
  9. Remove Aromatics and Prepare for Baking: Cover the cooled chicken or duck and place it in the refrigerator. Using tongs, remove the carrots, celery, parsley, bay leaves, and cloves from the pot and discard. Stir the beans to incorporate. Ensure beans are almost completely submerged.
  10. Bake Cassoulet: Transfer the Dutch oven, uncovered, to the preheated oven. Add the remaining 1 cup (237 ml) of chicken stock halfway through cooking by pouring carefully down the side of the pot as needed to keep the beans mostly covered. Bake until a thin crust forms on top, about 1 hour 30 minutes.
  11. Break Crust and Add Meat: After the crust forms, use a spoon to break the crust and gently shake the pot to redistribute. Nestle the chicken or duck pieces into the Dutch oven, skin side up.
  12. Continue Baking: Return the pot to the oven and continue cooking, breaking and shaking the crust every 30 minutes. Continue until the crust is deep brown and thick, about an additional 1 hour 30 minutes.
  13. Serve: Serve the cassoulet immediately, enjoying the richly flavored meat and tender beans beneath a crusty topping.

Notes

  • If using table salt instead of kosher salt, reduce quantity by half by volume or use the same weight.
  • Unflavored gelatin is optional and helps to thicken the cooking liquid for a richer texture.
  • Duck fat adds authentic flavor, but can be omitted or substituted with a neutral oil.
  • Traditional cassoulet uses a variety of meats; chicken, duck legs, or duck confit may be used depending on preference.
  • Be sure to soak the beans overnight for proper cooking and texture.
  • Keep an eye on the liquid level during baking and add stock as needed to prevent drying.
  • Breaking the crust and redistributing it multiple times allows for a perfectly textured cassoulet crust.

Keywords: French cassoulet, traditional cassoulet, bean casserole, slow baked cassoulet, chicken cassoulet, duck cassoulet, savory French dish

Find it online: https://annakocht.com/traditional-french-cassoulet-recipe/