Cassoulet is a classic country dish from Southern France. The slow-cooked casserole features a base of white beans normally layered with an assortment of rich meats: duck legs, pork sausage and bacon or pork belly. This lighter version replaces those hearty meats with chicken legs and thighs.
A crunchy breadcrumb topping sits atop a traditional cassoulet. To replicate that texture contrast, toast fresh breadcrumbs in melted butter in a skillet until they brown and crisp up. Serve the cassoulet in soup bowls, with a generous quantity of the breadcrumbs sprinkled on top.