Description
A hearty, comforting cassoulet featuring tender homemade chicken meatballs simmered with vegetables and white beans in a flavorful broth. This rustic one-pot meal combines Italian and French influences for a satisfying dinner option.
Ingredients
Scale
- For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- For the Cassoulet:
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) white beans (cannellini or Great Northern)
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Prepare the Meatballs
- Combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough. Shape the mixture into meatballs approximately 1 inch in diameter, yielding about 20-24 meatballs.
- Brown the Meatballs
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides for about 5-7 minutes total. They don’t need to be cooked through at this stage. Transfer the browned meatballs to a plate and set aside.
- Sauté the Vegetables
- In the same skillet with the remaining oil and meatball drippings, add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables have softened and the onions become translucent. This creates the aromatic base for your cassoulet.
- Combine Ingredients
- Add the diced tomatoes with their juices, chicken broth, white beans, fresh thyme sprigs, and bay leaf to the skillet with the sautéed vegetables. Stir to combine all ingredients and bring the mixture to a gentle simmer.
- Add Meatballs and Bake
- Return the browned meatballs to the skillet, nestling them into the liquid. Cover the skillet with an oven-safe lid or aluminum foil and transfer to a preheated 375°F (190°C) oven. Bake for 25-30 minutes until the meatballs are cooked through and the cassoulet is bubbling.
- Serve
- Remove the cassoulet from the oven. Carefully remove and discard the bay leaf and thyme stems. Let the cassoulet rest for 5 minutes before serving. Serve hot in bowls, ensuring each portion contains meatballs, vegetables, and beans with plenty of the flavorful broth.
Notes
- For a thicker cassoulet, mash some of the white beans before adding them to the pot.
- This dish can be made ahead and reheated; in fact, the flavors often improve after a day in the refrigerator.
- For extra flavor, add a tablespoon of tomato paste when sautéing the vegetables.
- Fresh herbs like parsley or basil make an excellent garnish just before serving.
- For a more traditional French cassoulet touch, sprinkle with toasted breadcrumbs before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian-French Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 425
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 120mg