Ina Garten Cassoulet Recipe

Ina Garten Cassoulet Recipe is a rustic French stew made with white beans, chicken thighs, and smoked sausage. This one-pot meal features diced pancetta and panko breadcrumbs for a crispy, golden finish that contrasts the soft, tender beans.

If you do nothing else, sear the chicken skin until it’s dark brown and crispy. That’s the difference between a rich, savoury stew and one that tastes like boiled poultry. Most people move the meat too soon, but you need to leave it alone in the hot pan to let the fat render out properly.

The white wine is doing more work than you’d think in this base. Without it, the tomato and bean mixture can taste flat and overly heavy. I’ve tried a few versions of cassoulet and this one from Ina is the one I keep going back to because the breadcrumb topping adds a crunch that breaks up the soft texture.

Ina Garten Cassoulet Recipe Ingredients

• 450g (1lb) dried cannellini or Great Northern beans, soaked overnight in cold water
• 1.4 litres (2 1/2 pints) chicken stock
• 4 bone-in, skin-on chicken thighs
• 225g (8oz) smoked pork sausage, sliced into rounds
• 225g (8oz) pancetta, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 125ml (4fl oz) dry white wine
• 400g (14oz) tin diced tomatoes, drained
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 60g (2oz) panko breadcrumbs
• 30g (1oz) unsalted butter, melted
• 2 tbsp fresh parsley, chopped

How To Make Ina Garten Cassoulet Recipe

1. Cook the beans: Drain the soaked beans and place them in a large pot with the chicken stock and bay leaf. Bring to a boil, then lower the heat and let them simmer for about 1 hour until they feel tender when pressed. Drain the beans but keep the leftover stock, then discard the bay leaf.
2. Brown the meats: Heat a large Dutch oven over a medium-high hob, season the chicken thighs with salt and pepper, and sear them skin-side down until the fat renders and the skin is golden brown. Remove the chicken, then brown the sausage rounds and the pancetta in the same pot before taking them out with a slotted spoon. Leave about two tablespoons of the leftover fat in the pot to cook the vegetables.
3. Cook vegetables: Add the onion to the pot and cook for 3 to 4 minutes until soft and see-through. Stir in the minced garlic and cook for 1 minute more until you can smell it, making sure you do not let it turn brown.
4. Build sauce: Pour in the white wine and use a wooden spoon to scrape up all the brown bits from the bottom of the pot. Stir in the drained tomatoes, tomato paste, thyme, salt, and pepper, then let the liquid simmer for 5 minutes until it starts to thicken.
5. Assemble and simmer: Return the seared chicken, sausage, pancetta, and cooked beans to the pot, adding enough of the leftover bean stock to just cover the ingredients. Put the lid on and let it simmer gently for 45 minutes until the chicken is cooked through and the sauce is thick.
6. Prepare topping: Mix the panko breadcrumbs with the melted butter in a small bowl until they look like wet sand. Spread the mixture evenly over the top of the cassoulet in the Dutch oven.
7. Bake: Place the pot in the oven at 190°C (375°F/Gas Mark 5) and bake uncovered for 20 to 25 minutes. Take it out when the breadcrumbs are dark golden and the edges are bubbling.
8. Serve: Scatter the fresh parsley over the top and serve the stew directly from the pot while it’s steaming hot.

Recipe Tips

Choose the right beans. Cannellini or Great Northern beans are essential because they stay whole during the long simmer. Avoid smaller navy beans as they often turn to mush before the chicken is tender.

Use fresh thyme leaves. Dried thyme can turn bitter in a long-cooked stew, so stick to fresh sprigs to keep the herbal notes bright. If you must use dried, use only a third of the amount.

Sear meat in batches. If you crowd the Dutch oven, the chicken will steam rather than brown. Work in two groups to make sure every piece gets a proper crust.

Control the liquid levels. If the stew looks dry before it goes in the oven, add another splash of chicken stock. The breadcrumbs will absorb some moisture, so you want the beans sitting in a thick sauce.

Try a quick soak. If you forgot to soak the beans overnight, boil them in water for 2 minutes and then let them sit for 1 hour. This helps them cook at the same rate as the meat.

Pick a dry wine. Use a Sauvignon Blanc or Pinot Grigio to add acidity without adding sweetness. Avoid anything aged in oak as the flavour becomes too intense when the sauce reduces.

What To Serve With Cassoulet

This stew is very filling, so it needs simple sides like a crisp green salad or steamed asparagus. A few slices of crusty French bread are perfect for mopping up the thick tomato and bean sauce.

Roasted Brussels sprouts or honey-glazed carrots add a bit of sweetness that works well with the salty pancetta. Serve it with a glass of bold red wine to balance the rich fats in the pork.

How To Store Cassoulet

Fridge

Store the stew in an airtight container for up to 4 days. The flavour actually improves the next day as the beans soak up more of the garlic and wine sauce.

Reheat

Warm it in a covered pot on the hob over a medium-low heat with a splash of stock to loosen the beans. The breadcrumbs will go soft, so you might want to add a fresh layer and grill it briefly.

Freeze

Cool the cassoulet completely and store it in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating so the beans don’t break apart.

Ina Garten Cassoulet Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 520 kcal
• Protein: 35g
• Fat: 26g
• Carbohydrates: 35g
• Sugar: 4g
• Sodium: 740mg

Estimated. May vary based on ingredients and cooking methods.

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