One-Pot Chicken and Smoked Sausage Cassoulet with Pancetta

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 rustic one-pot cassoulet blending tender chicken thighs, smoky sausage, and diced pancetta with white beans and a crunchy panko topping for easy weeknight comfort. This French recipe, ready in about 165 minutes, pairs bone-in chicken thighs, skin on, smoked sausage, sliced, diced pancetta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 630 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: 60 min Cook: 105 min Serves 6 French cuisine 630 cal/serving

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Ingredients

6 (about 2.5 pounds) bone-in chicken thighs, skin on
12 ounces smoked sausage, sliced
4 ounces diced pancetta
1 pound dried cannellini beans
1 large yellow onion, diced
2 medium carrots, diced
4 garlic cloves, minced
6 cups chicken broth
1 tablespoon tomato paste
4 fresh thyme sprigs
2 bay leaves
1 cup panko breadcrumbs
3 tablespoons olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: Rinse and soak 1 pound dried cannellini beans overnight in cold water; drain and rinse before use.
Step 2: Preheat oven to 375°F.
Step 3: In a large ovenproof Dutch oven, heat 3 tablespoons olive oil over medium heat. Add 6 bone-in chicken thighs, skin side down, and cook for 8 minutes until skin is golden and crispy; flip and cook 5 more minutes. Remove chicken and set aside.
Step 4: Add 4 ounces diced pancetta to the pot; cook for 4 minutes until fat renders and pancetta crisps.
Step 5: Stir in 1 large diced yellow onion, 2 diced carrots, and 4 minced garlic cloves; sauté for 6 minutes until softened and fragrant.
Step 6: Mix in 1 tablespoon tomato paste and cook for 2 minutes until it darkens.
Step 7: Add the soaked beans, 6 cups chicken broth, 4 sprigs fresh thyme, and 2 bay leaves; bring to a simmer.
Step 8: Return chicken thighs to the pot along with 12 ounces sliced smoked sausage; season with salt and black pepper.
Step 9: Cover the pot and transfer to the oven; bake for 1 hour until beans are tender and chicken is cooked through.
Step 10: Remove the lid, sprinkle 1 cup panko breadcrumbs evenly over the top, and bake uncovered for 20-25 minutes until the topping is golden and crisp.
Step 11: Discard thyme sprigs and bay leaves before serving.