Today my recipe takes us to France! 🇫🇷 This recipe is one of my families top 10 recipes! This is my version, it is so quick and delicious and full of amazing flavors!
I am sure you will love this one pot meal and your family will think you have slaved over the hot stove for all day!

Rating: 5 out of 5.


Jenn’s Recipes Made Easy!
Chicken, Bratwurst and Navy Beans
5 from 1 vote
Course Dinner
Cuisine French
Servings 4 People




  • 4 Bone-in Skin-on Chicken Thighs
  • 4 Bratwurst Original
  • 3 tbsp. Vegetable Oil
  • 2 12.5 oz cans Navy Beans and their liquid Don't Drain
  • 4 oz Pancetta, diced I find this in the deli section in Kroger, in a package
  • 1 Onion, finely chopped
  • 4 Garlic Cloves
  • ½ Cup Plain Bread Crumbs
  • 1 Cup Chicken Broth/Stock
  • 5 Thyme Springs
  • 2 Bay Leaves whole
  • Salt and Pepper to taste



  • Preheat Oven to 400°F
  • Chop bratwurst in halves, so take the 4 bratwurst cut in half and you should have 8 smaller pieces.
  • Heat 2 tablespoons of the oil in a 12 inch cast iron skillet or pan ( I use Rachael Ray 3.5-Qt Cast Iron Braiser) heat over high heat until smoking lightly about 3 minutes.
  • Sprinkle chicken thighs with salt and pepper to taste on skin side then add them to the very hot Braiser/skillet skin side down.
  • Lower heat to medium and cook without turning until the skin renders its fat, becomes brown and crips and releases easily from pan which takes about 10-12 minutes.
  • Move the thighs to the edge of the pan so you are making a circle around the edges with chicken.
  • Add Onions and 2 garlic cloves and the pancetta. Cook until tender and translucent, about 5-6 minutes, stirring frequently. Stir in 2 Tablespoons bread crumbs.
  • Reserve 1/2 cup of the beans and mash with fork or potato masher in small bowl, making a sort of paste.
  • In the pan with the chicken, stir in the remaining beans, chicken broth/stock, thyme springs and Bay leaves. Season with salt and pepper to taste.
  • Stir in the mashed beans that you have reserved, add the bratwursts, stir to blend items together.
  • Take the chicken and put them skin side up now in the mixture of beans and brats. Bring to a simmer about 5 minutes.
  • Place the pan on the top rack of the oven and cook until the chicken is fully cooked and the sauce has thickened about 30 minutes.
  • Remove the pan from the oven and set the broiler on HIGH
  • Grate the remaining 2 garlic cloves on a small grater ( I use the Rachael Ray Multi Stainless Steel Grater ) into a small bowl along with the remaining breadcrumbs and the chopped thyme leaves.
  • Sprinkle the mixture over the cassoulet and broil on top rack about 3 minutes until golden brown.
  • Pull out of the oven and let cool 10 minutes before serving


Tried this recipe?Let us know how it was!

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