Prep time
20 MIN
Total time
2 H 20 MIN
Our Classic French Cassoulet recipe takes oven baked dinner to a new level. Using chicken, sausage and fresh herbs, you'll have a satisfying and flavourful dish for the whole family.



  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

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock


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  • Rating by Maxine

    This rating was left without a review.

    Maxine M. | December 16, 2013

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  • 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.

    L.Jean B. | November 27, 2012

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