A Skillet-Worthy Ode to Stuffed Chicken Leg Cassoulet

Ease of Preparation: Medium
Yield: 4 servings

Welcome to Cassoulet, Skillet Style

This dish is the embodiment of comfort: tender chicken legs stuffed with savory farci, nestled in a rich bean stew, and crowned with golden sage breadcrumbs. It’s rustic, soulful, and perfect for your enameled cast-iron skillet, which carries you gracefully from stovetop searing to oven baking.

Ingredients

Farci

• 4 links fresh garlic sausage

• 1 clove garlic, minced

• 1 onion, finely diced

• 1 celery rib, finely diced

• ½ cup (120 ml) breadcrumbs

• Olive oil, for sautéing

• Salt and pepper

Chicken

• 4 whole chicken legs

• Prepared Farci

• Salt and pepper

Stew

• 2 tablespoons (30 ml) vegetable oil, for sautéing

• 1 large onion, ¼-inch (6 mm) dice

• 2 celery ribs, ¼-inch (6 mm) dice

• 1 carrot, ¼-inch (6 mm) dice

• 4 cloves garlic, minced

• 1 cup (240 ml) white wine

• 1 pound (454 g) white beans, cooked

• 1 quart (1 L) unsalted chicken stock

Breadcrumbs

• Olive oil, for frying

• 6–8 torn fresh sage leaves

• 1 cup (454 g) panko breadcrumbs

• Salt and pepper

Special Equipment: butcher’s twine

Method

1. Prepare the Farci

• Heat olive oil in a pan over medium-high heat.

• Add garlic, onion, and celery; season with salt and pepper. Cook for about 2 minutes until softened.

• Set aside to cool completely.

• Remove the sausage meat from the casings.

• In a bowl, combine sausage meat, cooled vegetables, and breadcrumbs. Mix well.

2. Prepare the Chicken

• Debone the chicken legs: cut along the bone above the drumstick, scraping meat away with the knife tip and inverting as you go. Remove tendons and reserve bones for stock.

• Lay the thighs flat, skin side down.

• Divide the Farci evenly among the chicken legs.

• Wrap the meat around the Farci, skin side out, to form neat roasts.

• Truss securely with butcher’s twine.

• Lightly season with salt and pepper. Reserve.

3. Make the Stew

• Preheat oven to 325 °F (160 °C).

• Heat vegetable oil in your enameled cast-iron skillet over high heat.

• Sear the chicken roasts until golden all around. Remove and set aside.

• In the same skillet, add onion, celery, carrot, and garlic. Cook 3–4 minutes until onions are soft.

• Deglaze with white wine, scraping up browned bits. Cook 5–6 minutes until reduced by half.

• Add beans and chicken stock. Increase heat to high and bring to a simmer.

• Lower heat and nestle the seared chicken roasts back into the skillet, skin side up.

• Cover, transfer to the oven, and bake for 45 minutes.

4. Prepare the Breadcrumbs

• In a clean skillet, heat olive oil over high heat.

• Add sage leaves and sizzle for 45 seconds until aromatic.

• Stir in breadcrumbs, sautéing constantly until golden and crisp.

• Season with salt and pepper. Remove immediately to stop cooking.

5. Serve

• Slice stuffed chicken legs and arrange over the beans.

• Garnish generously with sage-scented breadcrumbs.

Why This Works in Cast Iron

Your skillet ensures even searing, steady oven heat, and an all-in-one serving dish that travels beautifully from stove to table. Cleanup is minimal, flavor is maximal.

Care Tip

Let your skillet cool before washing. Hand-wash gently, dry thoroughly, and avoid harsh scrubbing. This way, your enamel keeps its glow meal after meal.