Classic French Cassoulet

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1/2 lb (227 g) Italian pork sausage or similar
  • 4 boneless, skinless chicken thigh
  • 1 medium onion, chopped
  • 1 medium carrots, chopped
  • 1 medium leek, chopped, white and pale green only
  • 1 tsp (5 mL) garlic, chopped
  • 1 tsp (5 mL) shallot, chopped
  • 1/4 cup (60 mL) white wine
  • 1 can white kidney beans, or navy, rinsed and drained
  • 2 tbsp (30 mL) grainy brown mustard,
  • 2 sprigs fresh rosemary leaves
  • 1 tbsp (15 mL) fresh sage leaf, chopped
  • 1 tbsp (15 mL) fresh thyme leaves, chopped
  • 2 cartons CAMPBELL’S Stock First ® Chicken stock


  1. Brown sausage in a large oven-proof heavy-bottom sauce pot or Dutch oven over medium heat,remove sausage & set aside. Brown chicken pieces in oil from sausages,set chicken aside and pour off all but 1 tsp excess oil.
  2. Add onion,carrot and leek to pot and sauté until tender,about 3-4 minutes. Add garlic and shallot and sauté for 1 minute more.
  3. Add wine to deglaze pot,scraping up any brown bits from bottom of pot.
  4. Return chicken and sausage to pot,add beans,mustard,rosemary,sage, thyme,and chicken stock and bring to a simmer. Cover and transfer to a 325°F (170°C) oven and bake for 2 hours.
  5. Remove from oven and let rest for 15 minutes.
  6. Transfer to a serving platter.

Recipe tips

  • Serve this dish with a simple vinaigrette salad and some crusty French baguette.
  • For a more adventurous dish try substituting game like rabbit or duck for the chicken

Ratings & Reviews

  • Maxine M.

    December 16, 2013

    Rating by Maxine

    This rating was left without a review.

    Was this helpful?

    (0) (0)
  • L.Jean B.

    November 27, 2012

    Review by L.Jean B.

    Used 4 Thighs, 2 hot Italian Sausages each cut in 4 after first cooking, 2 cups dry navy beans soaked overnight, one box Campbell's Stock First, 2 carrots. Should use more meat or less beans, 3 carrots. Could use Chorizo or Toulouse sausages. Used dry herbs: 2.5ml Sage, 5ml Rosemary, 5ml Thyme, Pepper to taste. Check for liquid as it cooks.

    Was this helpful?

    (0) (0)

Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews


Amount Per Serving
Calories 390
Fat 22 g
Sodium 1420 mg
Carbohydrate 16 g
Dietary Fibre 2 g
Protein 31 g
Calcium 6 %DV
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

My Notes

Save Now Cancel × {{note_response}}
Edit Delete ×

My Notes

To add notes to this recipe, simply


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox