Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.
In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
Brown the sausage and transfer it to a bowl.
Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.
Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes.
Add the carrots to the casserole, cover, and bake for an additional 20 minutes.
Add the reserved white beans to the hot casserole and gently stir the mixture.
In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour.
Discard the bouquet garni and serve the cassoulet hot.
This chicken and sausage cassoulet recipe makes 12 large servings
Bouquet Garni
1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
10 cm (4 inch) piece celery stalked with leaves
Two 10 cm (4 inch) pieces leek (green part)
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.88 Kcal (2281 kJ)
Calories from fat	199.39 Kcal
		% Daily Value*
Total Fat	22.15g	34%
Cholesterol	105.37mg	35%
Sodium	1057.65mg	44%
Potassium	1429.44mg	30%
Total Carbs	36.95g	12%
Sugars	6.77g	27%
Dietary Fiber	7.55g	30%
Protein	46.55g	93%
Vitamin C	14mg	23%
Vitamin A	0.1mg	4%
Iron	5.2mg	29%
Calcium	141mg	14%

Amount Per 100 g
Calories	127.47 Kcal (534 kJ)
Calories from fat	46.65 Kcal
		% Daily Value*
Total Fat	5.18g	34%
Cholesterol	24.65mg	35%
Sodium	247.43mg	44%
Potassium	334.41mg	30%
Total Carbs	8.64g	12%
Sugars	1.58g	27%
Dietary Fiber	1.77g	30%
Protein	10.89g	93%
Vitamin C	3.3mg	23%
Iron	1.2mg	29%
Calcium	33mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.9

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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