One Pot Chicken with Creamy Cassoulet Beans

For a split second or two I wanted to believe that the days would be getting warmer…there was evidence of this last week when Nashville was in the high 60’s, low 70’s, but alas that is not to be…yet. Gloomy…dreary….chilly…or depending on how you look at it, cozy…homey….toasty is what we have. A good time for making a substantial “One Pot Chicken with Creamy Cassoulet Beans” meal.

I know I have brought this up before, but have you ever been to “Lazzaroli’s Pasta Shop and Italian Market”? It is one of Nashville’s culinary jewels. Located on 5th Avenue North, in Historic Germantown, in an unassuming building, the small space is chock full of freshly made pastas, homemade sauces, every shelf is full of bottles of incredible vinegars, canned tomatoes and olive oils to die for. Cool-cases of cheeses and meats. Coveted small jars of Luxardo cherries, boxes of well-priced Maldon Salt, containers of duck fat and a multitude of Rancho Gordo Beans. The list is long, my blog posts are usually not, so do yourself a favor and make a food pilgrimage. Check their website for days they are open and hours.

I have been familiar with Rancho Gordo dried beans for many years and have cooked them often, but when I spotted these Classic Cassoulet Beans last week at Lazzarolis, reading the label front and back, captivated me.

One large pot with chicken pieces, carrots, tomatoes, broth, the cassoulet beans, lemons and herbs all cooking slowly from early in the day to evening. The chicken will be falling-off-the-bone and juicy, the beans creamy-firm.

A sprinkle of fresh thyme, a warm, freshly made baguette, wine and thou….Bon Appetit.


One Pot Chicken with Creamy Cassoulet Beans

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  • 3 lbs. of skin-on bone-in chicken pieces
  • 2 tablespoons olive oil for browning chicken pieces
  • 3 thinly sliced garlic cloves
  • 4 cups chicken broth and 1 to 3 cups water to be added as beans cook
  • 1 lb. Rancho Gordo dried Cassoulet Beans (or any dried white bean) soaked for about 4 hours in warm water before cooking…overnight is fine also
  • 3 bay leaves
  • a handful of fresh thyme, divided
  • sea salt and freshly ground black pepper
  • 1 can of cherry tomatoes with juice or 1 can of chopped tomatoes with juice
  • 1 bag of ready to cook baby carrots
  • 1 lemon sliced


  1. Heat olive oil in a large sauce pan over medium high heat. Add in sliced garlic and cook for a few minutes.
  2. Generously season chicken with sea salt and black pepper and add to the pan, working in batches,  brown on both sides until the skin is somewhat crisp.  Set chicken aside, loosely covered.
  3. Scrape oil and garlic from the pan into a heavy bottomed pot large enough to hold the beans, chicken and vegetables.
  4. Add chicken broth and 1 cup of water to the pot along with the soaked and drained beans. Toss in the bay leaves and half the fresh thyme and bring to a boil. Turn heat to simmer and cook beans for about 3 hours, or until they are just beginning to soften. Add water as needed. Cook time may vary depending on your pot and stove.  Check beans every now and then.
  5. When the beans are just beginning to soften add the tomatoes, carrots and chicken pieces to the pot. Nestle the chicken down into the broth and beans. Add more water if needed. Bring to a low simmer. Cover pot for about 1 hour, stirring gently every now and then.
  6. Remove lid when beans are soft, not mushy and add in lemon slices, slightly squeezing to release the juice. Cook another 20 minutes. Check chicken for doneness. Chicken should be falling-off-the-bone.
  7. Serve in bowls with additional sea salt and freshly ground black pepper and thyme leaves along with a crusty baguette for sopping up all those juices. A full-bodied red wine is great with this dish.

Teresa Blackburn.




10 thoughts on “One Pot Chicken with Creamy Cassoulet Beans

  1. Hello T, My dear friend – How do I look up your delicious recipe for olive oil cake please? I want to try and make a GF version if possible and am willing to experiment . I hope you are well; I miss seeing you sweetie❤️xJoni

    Sent from my iPhone


  2. I’m making this as soon as I can locate some of those wonderful looking beans. Maybe your shop has mail order? I left a comment/question awhile back on your infused vodka post but no reply. Those ingredients are pretty difficult, at best, for most of us to find in the winter months. Do you have any suggestions for infusing vodka with more winter appropriate fruits? Would citrus work?

    1. Hi Chris, sorry to just be getting back to you. Lots of photoshoots with long days recently.
      Yes you can order the beans from the Lazzaroli website.
      And back to the infused vodka, yes I recently did some with pomegranate seeds which are plentiful in the winter.
      Also fresh ginger and honey would be tasty.
      I did pink peppercorns and dried rose blossoms which you can get an most international or whole food markets all year long. Let me know how your attempts come out. Best regards, T

  3. Reminds me of Dutch Baby – just made it with Almond flour and Monk fruit sugar due to my intolerance to both wheat and sugar and it was delicious though texture a bit different, tasty none the same! Thank you! J*


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