Ina Garten Cassoulet Recipe

Cassoulet always sounded intimidating—something slow-cooked and rustic but somehow fussy. Then I tried Ina’s version.

Turns out, it’s the kind of dish that makes your kitchen smell like a French countryside inn, without requiring a culinary degree. Just good sausage, tender chicken, creamy beans, and wine-simmered aromatics—all baked into something quietly special.

Why I’d Make It Again

This isn’t the dense, duck-heavy cassoulet of legend. Ina pares it down with chicken breasts and Italian sausage—faster to cook, still deeply satisfying. Here’s why it works:

• Layered flavor without overwork. Searing sausage first, then chicken, builds a rich base.
• Aromatic, not heavy. Leeks, shallots, and garlic create softness and depth, balanced by white wine.
• Pantry-friendly. One can of cannellini beans, a few dried herbs, and it all comes together in the oven.

Tiny Details, Big Impact

• Italian pork sausages (4 links) – Choose good-quality, not too spicy. I’ve used sweet fennel with great results.
• Boneless chicken breasts (1 lb) – Keep the pieces bite-sized for tenderness.
• White wine (½ cup) – I used a dry Sauvignon Blanc. Skip anything oaky or sweet.
• Leek + shallot + onion – This trio builds a gentle, rounded base. Leeks especially add sweetness.
• Cannellini beans (1 can) – Drained. Don’t rinse—you want the starch.
• Rosemary + herbes de Provence – Earthy, floral, and perfect with white beans.
• Water (1½ cups) – Or homemade chicken stock if you have it. I’ve done both—water keeps it cleaner, stock makes it deeper.
• Fresh parsley (2 Tbsp) – Brightens the final dish.

Swaps That Actually Worked

• Chicken thighs – Juicier and even more forgiving than breasts.
• White beans from scratch – If you soak overnight and simmer first, the texture is lovely.
• Add-ins: I’ve stirred in kale in the last 30 minutes—adds color and earthiness.

What Went Wrong

What Went Wrong	Why It Happens	How to Fix It
Sauce too watery	Covered too tightly or added too much liquid	Leave the lid slightly ajar to reduce
Chicken was dry	Cut too small or overcooked	Keep pieces larger and bake gently
Beans too soft	Used pre-cooked beans and overbaked	Add canned beans in last hour

How to Make Ina Garten’s Cassoulet

1. Brown the sausage.
   In a Dutch oven, sear the sausages whole until browned. Remove and set aside.
2. Cook the chicken.
   Season and sauté until just cooked through. Set aside.
3. Sauté the vegetables.
   In the same pot, cook onion, carrot, and leek in the remaining fat for 4 minutes. Add shallots and garlic; cook 1 more minute.
4. Deglaze with wine.
   Pour in wine and scrape up browned bits. Simmer briefly.
5. Assemble the cassoulet.
   Return sausage and chicken to the pot. Stir in beans, rosemary, herbes de Provence, salt, pepper, and water or stock.
6. Bake.
   Cover and bake at 325°F for 2 hours. Remove lid in final 30 minutes if you want a richer, reduced sauce.
7. Finish.
   Sprinkle with fresh parsley and serve hot.

Tips I Always Use

• Deglazing is non-negotiable—it unlocks the sausage’s flavor.
• I use kitchen shears to trim leeks and cut chicken—quicker and cleaner.
• Let it rest 10 minutes before serving—the beans absorb flavor as it cools.

Freezing & Reheating

• Fridge: Up to 4 days, sealed tightly.
• Freezer: Store in containers with a little broth to prevent drying. Up to 3 months.
• Reheat: Low and slow—either stovetop or oven. Add a splash of broth if needed.

Reader Qs Answered

Can I make this a day ahead?
Yes—it’s actually better the next day. Flavors meld, and it reheats beautifully.

Can I use canned beans?
Yes. Just don’t add them too early—they’ll get mushy. One hour in the oven is plenty for them.

What if I don’t have herbes de Provence?
Use a mix of thyme, rosemary, and a pinch of fennel or lavender if you have it.

Try More Recipes:

• Ina Garten Chilean Sea Bass
• Ina Garten Swedish Meatballs
• Ina Garten Chicken Saltimbocca Recipe