One-Pot Chicken Thigh Cassoulet with Smoked Sausage

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 comforting French-inspired cassoulet made easy with bone-in chicken thighs, smoky sausage, pancetta, and creamy white beans all cooked in one pot. This French recipe, ready in about 80 minutes, pairs bone-in chicken thighs, smoked sausage, sliced, pancetta, diced 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: 60 min Serves 6 French cuisine 580 cal/serving

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Ingredients

6 bone-in chicken thighs
12 oz smoked sausage, sliced
4 oz pancetta, diced
3 cups canned white beans, drained
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced
4 garlic cloves, minced
4 cups chicken broth
3 fresh thyme sprigs
1 bay leaf
3/4 cup panko breadcrumbs
2 tbsp olive oil
2 tbsp unsalted butter
1 1/4 tsp salt
3/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Brown chicken skin side down for 5-6 minutes until golden and crispy. Flip and cook 3 minutes more. Remove and set aside.
Step 2: Add 4 oz diced pancetta to the pot and cook for 3-4 minutes until rendered and slightly crisp. Add 1 medium diced yellow onion, 2 diced celery stalks, 2 diced carrots, and 4 minced garlic cloves. Sauté over medium heat for 6 minutes until vegetables soften and become fragrant.
Step 3: Stir in 3 cups drained canned white beans, 12 oz sliced smoked sausage, 4 cups chicken broth, 3 fresh thyme sprigs, and 1 bay leaf. Season with 1/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer.
Step 4: Return the browned chicken thighs to the pot, nestling them into the bean mixture skin side up.
Step 5: Cover the Dutch oven with its lid and transfer to the oven. Bake for 35 minutes.
Step 6: Remove lid and sprinkle 3/4 cup panko breadcrumbs evenly over the top. Dot with 2 tbsp unsalted butter. Return to oven uncovered and bake for an additional 20 minutes until breadcrumbs are golden and crispy and the sauce is bubbling.
Step 7: Let rest for 10 minutes before serving, garnishing with fresh thyme if desired.