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"I'm making a rip-off of cassoulet," says Rach. Cassoulet is a hearty French stew prepared with sausage, poultry (often including duck confit), beans, garlic, tomato paste, wine, aromatics and herbs. The various components are cooked separately and then layered in a Dutch oven, topped with breadcrumbs and baked until the liquid is bubbling and the crust is browned. It takes considerable time and effort to prepare, but the result is glorious. Well, thanks to Rach's "cheater" version, you can get similar results with a fraction of the time and effort. Bonus: Her recipe uses just one big pan (OBP)! 

While you prepare the dish, sip on John's Vesper Martini, which he created to go with the cassoulet. 


  • 4 links fresh sausage (pork or lamb, garlicky and on mild side), pierced on top a few times with tines of a fork
  • ¼ pound pancetta, finely chopped
  • 4 boneless, skinless chicken thighs, cut into thirds across
  • 3 boneless, skinless chicken breasts, cut into thirds across
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 carrots, peeled and finely chopped
  • 2 small ribs celery, finely chopped
  • 2 small onions, chopped
  • 6 cloves garlic, crushed
  • 2 tablespoons chopped thyme leaves
  • 1 large fresh bay leaf
  • 2 tablespoons or one 1.5-ounce container roasted chicken or other demi-glace 
  • 1 cup white wine
  • One 14-ounce can or one 15-ounce jar small white or borlotti beans or cannellini beans
  • 2 tablespoons tomato paste
  • 1 cup bone broth
  • Warm baguette, to serve


Serves: 4


Pierce sausages all over with a fork, then place in large cast-iron skillet over medium-high heat with ¼ inch water.

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Cook until water evaporates and the sausages brown, then remove. Cool and cut into thirds on a bias.  

Add the pancetta to the sausage drippings and render 2 to 3 minutes, then remove. Add the chicken pieces in 2 batches and do not crowd the pan. Season the chicken with salt and pepper and brown, then remove to tray with sausages and pancetta. 

Add to the pan 2 tablespoons oil and carrots, celery, onions, salt and pepper and soften a few minutes. Add garlic and herbs and stir a minute more. Add demi-glace and stir to combine. Add white wine, about 1 cup, and reduce by half. Add beans, tomato paste and broth and stir to combine. Return the chicken, sausages and pancetta bits to the pan. Simmer another 5 to 10 minutes to thicken and combine flavors and serve with warm baguette.