Chicken & Swiss Chard Cassoulet

A hearty, comforting dish that blends French tradition with a mindful twist. Tender chicken thighs, hearty beans, and earthy Swiss chard come together in a rich, savory base, finished with a crunchy garlic–herb crumb topping. Perfect for a cozy weekend dinner or when you want a wholesome meal that feels like a hug in a bowl.

🌿 Mindful Morsel: Swiss chard is rich in vitamins A, C, and K, plus antioxidants that support anti-inflammatory pathways. Garlic and rosemary bring immune-boosting benefits, while beans add plant-based fiber and steady energy.

Ingredients

(Serves 6–8 | ~420 calories per serving | Cook time: ~1 hr 30 min)

  • 2 bunches Swiss chard

  • Olive oil

  • 12 oz chicken sausage links (Italian or plain)

  • ½ cup panko crumbs (or gluten-free breadcrumbs)

  • 3 cloves garlic (or 2 tsp jarred, minced)

  • 2 Tbsp fresh parsley

  • 1 whole yellow onion

  • 2–3 carrots

  • 2–3 celery stalks

  • ½ cup dry white wine

  • 2 lbs chicken thighs (about 8 pieces)

  • 1 cup chicken broth

  • 2–3 bay leaves (depending on size)

  • 1 Tbsp rosemary (fresh or dried) or herbes de Provence

  • 1 tsp kosher salt

  • Ground black pepper, to taste

  • Red pepper flakes, to taste

  • 3 cans (15 oz each) cannellini or Great Northern beans

Instructions

  1. Prep the vegetables: Strip the Swiss chard leaves from the stems. Thinly slice the stems and roughly chop the leaves. Chop carrots, celery, onion, garlic, parsley, and rosemary (if fresh).

  2. Preheat oven: Set to 375°F (190°C).

  3. Brown the sausage: In a Dutch oven, heat 1 Tbsp olive oil over medium heat. Brown sausage links 2–3 minutes per side. Remove, let cool slightly, slice, and set aside.

  4. Make the topping: Add more olive oil if needed. Toast the panko in the pan, stirring often, until golden. Stir in ⅓ of the garlic and cook 1 more minute. Remove from heat, stir in parsley, and set aside.

  5. Build the base: Heat another 1 Tbsp olive oil. Add onion and sauté 2–3 minutes. Stir in chard stems, carrots, and celery, cooking 2–3 more minutes. Add remaining garlic and cook 1 minute.

  6. Deglaze: Pour in the wine and stir, scraping up any bits from the pan. Cook until liquid reduces by about half.

  7. Add chicken & broth: Nestle chicken thighs into the vegetable mixture. Add broth, rosemary (or herbes de Provence), and bay leaves. Bring to a simmer for 5–7 minutes, allowing liquid to reduce slightly.

  8. Incorporate greens & beans: Stir in Swiss chard leaves a handful at a time, letting them wilt. Add sliced sausage and beans, then season with salt, pepper, and red pepper flakes to taste.

  9. Bake: Transfer the Dutch oven to the oven (or move everything into an ovenproof dish). Bake uncovered for 20–25 minutes, until chicken is tender and stew thickens.

  10. Serve: Spoon into bowls and top with the garlic–herb panko crumb mixture for crunch.

Tips

  • Swap Swiss chard with kale or spinach if that’s what’s on hand.

  • For extra depth, add a teaspoon of smoked paprika with the vegetables.

  • This dish tastes even better the next day as flavors deepen — perfect for meal prep.