Recipe

Chicken cassoulet

A hearty French stew that's perfect for warming you up on cool evenings.

May 01, 2022 2:00pm
  • 3 hrs cooking
  • Serves 8
    • Print
    Print
This classic French stew contains hearty haricot beans, sausages and chicken is full of fresh vegetables and is beautiful served with crusty bread.
Looking for more chicken stews and casseroles?

Ingredients

Chicken cassoulet
  • 1 cup (200 grams) dried haricot beans
  • 500 gram spicy italian sausages
  • 250 gram pork sausages
  • 4 chicken thighs
  • 4 chicken breasts on the bone
  • 1 tablespoon vegetable oil
  • 3 rindless bacon slices, thinly sliced
  • 2 clove garlic, crushed
  • 3 cloves
  • 12 black peppercorns
  • 1 stalk celery, trimmed, coarsely chopped
  • 4 medium carrots, thinly sliced
  • 5 baby onions, halved
  • 1/2 cup (125 millilitres) dry white wine
  • 3 cup (750 millilitres) water
  • 2 tablespoon tomato paste
  • 1/4 cup fresh flat-leaf parsley, chopped finely

Method

Chicken cassoulet
  • 1
    In a large bowl, cover beans with water. Stand overnight; drain. Rinse under cold water; drain.
  • 2
    Preheat oven to 180°C.
  • 3
    In a large saucepan of boiling water, cook sausages, uncovered, 2 minutes; drain.
  • 4
    Remove skin from chicken; cut breasts in half.
  • 5
    Heat oil in 5-litre (20-cup) flameproof casserole dish; cook chicken and sausages, in batches, until browned. Drain on absorbent paper; slice sausages thickly.
  • 6
    Add bacon to dish; cook, stirring, until crisp. Drain on absorbent paper.
  • 7
    Return chicken to dish with beans, garlic, spices, vegetables, wine, the water and tomato paste. Cook, covered, in oven 1½ hours.
  • 8
    Add sausages; cover. Cook about 30 minutes or until sausages are cooked. Season to taste. Serve sprinkled with bacon and parsley.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food