Chicken Sausage Cassoulet

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Chicken Sausage Cassoulet

Course Main Course
Cuisine French


  • 1 Tbls Grape seed oil
  • 8 oz. Double smoked Bacon bought in one piece
  • than cut into thick strips 1/4 x 1 inch
  • 1 Lbs Italian sweet Sausage or any kind you like
  • I used home made Venison
  • 1 Lbs boneless skinless Chicken thighs
  • 4 clove garlic thin slices
  • 1 Large onion Large dice
  • 3 carrots large dice about 2 cups
  • 3 stalk celery large dice
  • 1 tsp dried thyme
  • 3 bay leafs
  • 1 qt. cooked Cannellini beans in there juices
  • 2 Tbls flour
  • ¼ cup water
  • Fresh celery leafs or parsley chopped for garnish


  • In a large pot , enamel , ceramic , or cast iron dutch oven heat oil , add bacon and sausage, brown slowly until the sausage is fully cooked. Remove from pot and reserve. Next add your chicken to same pot and brown on both sides , add to bacon and sausage ( slice sausage a little before returning it to pot). In same pot add garlic and cook till golden, add vegetables ,thyme + bay leafs. Cook covered stirring occasionally until translucent 10 minutes. Add your meats back to pot along with the beans and enough water to almost cover the ingredients , simmer 20 minutes. At this point if you desire you can thicken the stew by mixing the flour and water together and adding it to cassoulet simmering a few minutes otherwise you are done . Garnish with parsley or celery leaves. Enjoy
Keyword Chicken