Chicken and Kielbasa Cassoulet

chicken and kielbasa cassoulet

This chicken and kielbasa cassoulet is a hearty, savory, and inexpensive family meal. It feeds a lot for just a little. It also makes for fantastic leftovers. The main ingredients of this cassoulet are boneless, skinless chicken thighs, turkey kielbasa, and Great Northern Beans. This dish takes some time to make if you are using dried beans but you can easily substitute canned beans.

NOTE: This recipe can be made in advance to the point of baking. Simply let the cassoulet cool, cover and refrigerate for up to 3 days, then remove plastic wrap and bake, adding 10 minutes to the cooking time.

NOTE: You can use either dried beans or canned. I’ve included directions to cook the dried beans.

Gather up your ingredients:

ingredients for chicken and kielbasa cassoulet

If using dried beans:

  1. Rinse the beans then add them to a large saucepan and cover with 4 cups of water. Bring to a boil, simmer (uncovered) for 2 minutes. Remove from heat, cover and allow to stand for 1 hour. 
  2. Drain the beans and rinse. Return the beans to the saucepan and pour in 4 cups of water. Bring the beans to a boil, reduce the heat, cover, and simmer on low until the beans are tender. (about 1 – 1 1/2 hours) Drain the beans.

To make the cassoulet:

Preheat the oven to 350 degrees. In a large skillet set to medium heat, add the olive oil. Add the chicken and reduce heat to medium-low, cooking the chicken for about 5 minutes on each side, until browned a bit on each side.

brown the chicken

Remove the chicken from the skillet and set aside on a plate. (It will not be fully cooked yet, just browned on the outside.) Drain all but 1 tablespoon of drippings from the skillet.

Add carrots, onion, celery, and garlic to the pan.

saute the vegetables

Stir to combine, then cover and turn the pan to low. Heat vegetables for about 10 minutes, until starting to become tender, stirring occasionally. Stir in the beans, tomatoes, kielbasa, thyme, salt, and pepper. Heat to a boil, then pour the mixture into a large casserole dish. Top with the chicken thighs.

add chicken on top of vegetables

Bake uncovered for 25 minutes or until chicken is heated through. (180 degrees)

Print

Chicken and Kielbasa Cassoulet

chicken and kielbasas cassoulet

Chicken and kielbasa cassoulet made with great northern beans and vegetables. Hearty and inexpensive, makes great leftovers.

  • Author: Kathleen
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale

1 1/4 cups dried Great Northern Beans OR 2 cans rinsed and drained
1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs
1 cup carrots, sliced thin
1/2 cup celery, sliced
1 medium onion, cut into wedges
2 cloves garlic, minced
2 14.5 ounce can diced tomatoes
1 ring (13 ounces) turkey kielbasa, sliced
1/2 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Instructions

If using dried beans:

  1. Rinse the beans then add them to a large saucepan and cover with 4 cups of water. Bring to a boil, simmer (uncovered) for 2 minutes. Remove from heat, cover and allow to stand for 1 hour. 
  2. Drain the beans and rinse. Return the beans to the saucepan and pour in 4 cups of water. Bring the beans to a boil, reduce the heat, cover, and simmer on low until the beans are tender. (about 1 – 1 1/2 hours) Drain the beans.

To make the cassoulet:

  1. Preheat the oven to 350 degrees. In a large skillet set to medium heat, add the olive oil. Add the chicken and reduce heat to medium-low, cooking the chicken for about 5 minutes on each side, until browned a bit on each side. Remove the chicken from the skillet and set aside on a plate. (It will not be fully cooked yet, just browned on the outside.) Drain all but 1 tablespoon of drippings from the skillet.
  2. Add carrots, onion, celery, and garlic to the pan. Stir to combine, then cover and turn the pan to low. Heat vegetables for about 10 minutes, until starting to become tender, stirring occasionally. Stir in the beans, tomatoes, kielbasa, thyme, salt, and pepper. Heat to a boil, then pour the mixture into a large casserole dish. Top with the chicken thighs.
  3. Bake uncovered for 25 minutes or until chicken is heated through. (165 degrees)

Notes

NOTE: This recipe can be made in advance to the point of baking. Simply let the cassoulet cool, cover and refrigerate for up to 3 days, then remove plastic wrap and bake, adding 10 minutes to the cooking time.

NOTE: To freeze leftovers, simply allow the dish to cool, then store in a freezer bag or airtight container. Slowly warm in a large saucepan to reheat.

Keywords: cassoulet, chicken cassoulet, kielbasa, chicken casserole, beans, healthy casserole, chicken thighs, make ahead

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