Recipe

Chicken, sausage and bean cassoulet

A rich, slow-cooked chicken, sausage and bean cassoulet originating in the south of France.

  • 1 hr 25 mins cooking
  • Serves 8
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A rich, slow-cooked chicken, sausage and bean cassoulet originating in the south of France. Hearty enough for winter but won't leave a heavy feeling.
Looking for more chicken casserole dishes or more one pot meals?

Ingredients

Chicken, sausage and bean cassoulet
  • 1 kilogram chicken pieces
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/4 cup (60ml) olive oil
  • 10 pork chipolata sausages (300g)
  • 1 brown onion (150g), chopped coarsely
  • 1 carrot (180g), chopped coarsely
  • 2 clove garlic, sliced thinly
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoon tomato paste
  • 800 gram canned diced tomatoes
  • 1 cup (250ml) chicken stock
  • 840 gram canned white beans, drained, rinsed
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoon finely chopped fresh flat-leaf parsley

Method

Chicken, sausage and bean cassoulet
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Coat chicken in flour; shake off excess. Heat half the oil in large flameproof casserole dish; cook chicken, in batches, until browned. Remove from dish. Cook sausages in same dish until browned. Remove from dish.
  • 3
    Heat remaining oil in same dish; cook onion, carrot, garlic, thyme and bay leaf, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Return chicken and sausages to dish with undrained tomatoes and stock; bring to the boil.
  • 4
    Cover dish; bake in oven 20 minutes. Remove from oven; stir in beans. Cover; bake 30 minutes or until sauce thickens and chicken is tender. Season with salt and pepper. Preheat grill (broiler).
  • 5
    Sprinkle cassoulet with combined breadcrumbs and parsley; place under hot grill until browned.

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