Cassoulet with Chicken Thighs and Garlic Thyme Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty cassoulet combining seared chicken thighs with garlic-infused white beans and fresh thyme for a comforting French-inspired stew. This french 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.

★ 4.2 (9 ratings) Prep: 20 min Cook: 105 min Serves 6 French cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 lb dried navy beans in cold water overnight. Drain and rinse.
  2. Step 2: Preheat oven to 350°F.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Nestle seared chicken thighs back into the bean mixture.
  7. Step 7: Bring to a simmer on stovetop, then cover and transfer to the oven.
  8. Step 8: Bake for 1.5 hours until beans are tender and the chicken is cooked through.
  9. Step 9: Remove lid and bake uncovered for 15 minutes to thicken the sauce slightly.
  10. Step 10: Discard bay leaves and thyme sprigs before serving warm.

Frequently asked questions

How long does Cassoulet with Chicken Thighs and Garlic Thyme Beans take to make?

Total time is about 125 minutes (20 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cassoulet with Chicken Thighs and Garlic Thyme Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried navy beans from drying out.

Can I substitute ingredients in Cassoulet with Chicken Thighs and Garlic Thyme Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cassoulet with Chicken Thighs and Garlic Thyme Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cassoulet with Chicken Thighs and Garlic Thyme Beans?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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