Cassoulet with Chicken Thighs and Garlic Thyme Beans

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty cassoulet combining seared chicken thighs with garlic-infused white beans and fresh thyme for a comforting French-inspired stew. This French recipe, ready in about 125 minutes, pairs dried navy beans, chicken thighs, bone-in skin-on, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 105 min Serves 6 French cuisine 580 cal/serving

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Ingredients

1 lb dried navy beans
6 pieces chicken thighs, bone-in skin-on
6 garlic cloves, minced
1 large yellow onion, diced
5 fresh thyme sprigs
4 cups chicken broth
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 bay leaves

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Instructions

Step 1: Soak 1 lb dried navy beans in cold water overnight. Drain and rinse.
Step 2: Preheat oven to 350°F.
Step 3: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 6 chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Place chicken skin-side down and sear for 7 minutes until golden and crisp. Flip and cook 4 minutes more. Remove and set aside.
Step 4: In the same pot, add 1 large diced yellow onion and 6 minced garlic cloves. Sauté over medium heat for 5 minutes until translucent and fragrant.
Step 5: Add soaked beans, 4 cups chicken broth, 5 fresh thyme sprigs, 2 bay leaves, and remaining 1 tsp salt and 1/2 tsp pepper. Stir well.
Step 6: Nestle seared chicken thighs back into the bean mixture.
Step 7: Bring to a simmer on stovetop, then cover and transfer to the oven.
Step 8: Bake for 1.5 hours until beans are tender and the chicken is cooked through.
Step 9: Remove lid and bake uncovered for 15 minutes to thicken the sauce slightly.
Step 10: Discard bay leaves and thyme sprigs before serving warm.