French-Style Sheet Pan Cassoulet with White Beans
Rustic French cassoulet made easy on a sheet pan with white beans, vegetables, and herbs. Comfort food dinner in 1 hour.
Ingredients
- 3 cans cannellini beans, drained and rinsed
- 8 oz turkey sausage, sliced
- 4 chicken thighs, bone-in
- 1 large onion, chopped
- 3 carrots, sliced
- 4 celery stalks, chopped
- 6 cloves garlic, minced
- 1 can crushed tomatoes
- 2 cups chicken broth
- 1/4 cup white wine
- 2 bay leaves
- 2 tsp fresh thyme
- 1 tsp rosemary
- 1 cup panko breadcrumbs
- 3 tbsp olive oil
- 2 tbsp butter, melted
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
Preheat oven to 375°F and use a large deep sheet pan or roasting pan
Season chicken thighs with salt, pepper, and half the thyme
Heat 1 tbsp olive oil in the sheet pan on stovetop and brown chicken thighs skin-side down for 5 minutes, then flip
Add sausage slices to pan and cook for 3 minutes until lightly browned
Add onion, carrots, celery, and garlic to the pan, cooking for 5 minutes
Stir in beans, crushed tomatoes, chicken broth, white wine, bay leaves, remaining thyme, and rosemary
Cover with foil and transfer to oven, baking for 35 minutes
Mix panko breadcrumbs with melted butter and remaining olive oil
Remove foil, sprinkle breadcrumb mixture over cassoulet, and bake uncovered for 15 minutes until golden
Let rest for 10 minutes, remove bay leaves, and garnish with fresh parsley before serving
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