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Chicken Cassoulet

Recipe by RecipeTin Eats on YouTubeAdded 2 November 2026.

20 minutes to prep, 35 to cook. A rustic French‑inspired chicken cassoulet featuring tender chicken thighs, smoky bacon, creamy cannellini beans, and a crunchy breadcrumb topping. The dish is brightened with white wine and fresh herbs for a hearty, comforting meal.

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Chicken Cassoulet by RecipeTin Eats, a frame from the YouTube video

Method

  1. Sprinkle the chicken thighs with 3/4 tsp salt and 1/2 tsp black pepper.

  2. Mix the cornflour with 1/4 cup of the chicken stock to create a slurry.

  3. Heat 2 tbsp olive oil in a large 30 cm (12 in) pan over high heat. Add the bacon and cook until golden, then remove with a slotted spoon, leaving the rendered fat in the pan.

  4. Add the chicken thighs, skin‑side down, and brown for about 3 minutes. Flip and brown the other side for 1 minute. Remove the chicken and set aside.

  5. Sauté the chopped onion, sliced carrots, and minced garlic in the pan for 3 minutes.

  6. Stir in the tomato paste, thyme sprigs, rosemary sprigs, and cook for 1 minute.

  7. Deglaze the pan with the white wine, letting it reduce briefly.

  8. Add the chicken stock, cornflour slurry, cannellini beans, the cooked bacon, an additional 1/4 tsp salt and 1/2 tsp pepper. Stir to combine.

  9. Return the browned chicken pieces and the cherry tomatoes to the pan, bring to a gentle simmer, then transfer the pan to a pre‑heated oven (no lid) at 400°F (390°F) and bake for 20 minutes.

  10. While the casserole bakes, mix the panko breadcrumbs, chopped parsley, 2 tbsp olive oil, and 1/4 tsp salt to form the topping.

  11. After baking, switch the oven to grill/broiler on high. Sprinkle the breadcrumb topping evenly over the dish, avoiding the chicken and tomatoes, and grill for 2–3 minutes until golden and crisp.

  12. Remove from the oven and serve hot.

Tips while you cook

Use rendered bacon fat
After cooking the bacon, keep the rendered fat in the pan for sautéing the vegetables and browning the chicken.
Prepare cornflour slurry early
Mix cornflour with a portion of chicken stock before adding it to the pan.
Pre‑mix breadcrumb topping
Combine panko, parsley, olive oil, and salt before the final grill.
Preheat oven before baking
Ensure the oven is pre‑heated to 200 °C before transferring the pan for the 20‑minute bake.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from RecipeTin Eats’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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