Fall-Spiced Whole Chicken Cassoulet
A slow-roasted, one-pot meal that’s part comfort food, part Sunday dinner centerpiece.
Serves: 4–6
Prep Time: 25 minutes
Cook Time: 2½–3 hours
Ingredients
1 whole Fall-Spiced Chicken, pre-marinated (cinnamon, nutmeg, allspice, brown sugar, salt, pepper, ginger, clove)
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, smashed
2 carrots, peeled and diced
1 stalk celery, diced
1 tbsp tomato paste
1½ cups chicken stock
1 bay leaf
1 tsp fresh thyme leaves (or ½ tsp dried)
2 cans white beans (cannellini or great northern), drained and rinsed
Optional: ½ cup diced cured sausage or bacon for smokiness
Salt & pepper to taste
Fresh parsley or breadcrumbs, to finish
Instructions
1. Preheat oven to 375°F.
2. Brown the aromatics:
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until soft and golden, about 6–8 minutes. Stir in tomato paste and cook for another 2 minutes.
3. Build the base:
Add the beans, chicken stock, thyme, and bay leaf. Season with a little salt and pepper. Stir to combine and bring to a simmer.
4. Nestle the chicken:
Place your whole fall-spiced chicken directly on top of the bean mixture, breast-side up. Drizzle with a little olive oil if needed.
5. Roast, uncovered, for 1½ to 2 hours.
Baste the chicken every 30 minutes with the bean broth. If the skin is browning too quickly, loosely tent with foil. Internal temp should reach 165°F in the thigh.
6. Rest & finish:
Remove from oven and let the chicken rest 10–15 minutes. Skim any excess fat from the top of the cassoulet if needed. Optionally, sprinkle with chopped parsley or toasted breadcrumbs just before serving.
7. Serve:
Carve the chicken and spoon over the beans and broth. It’s rustic, rich, and full of warm spice and slow-cooked comfort.
Chef’s Tip:
Make it a day ahead—cassoulet, like most braises, is even better the next day. Just reheat gently and crisp the skin under the broiler before serving.