Easy chicken cassoulet with cannellini beans

Name: Easy chicken cassoulet with cannellini beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 1 tbsp olive oil; 4 British free-range skin-on bone-in chicken thigh fillets; 4 free-range British pork sausages, cut into 2cm chunks; 1 large onion, thinly sliced; 2 garlic cloves, finely chopped; 2½ tbsp tomato purée; 500ml fresh chicken stock; 2 x 400g tins cannellini beans, drained and rinsed; 4-5 fresh thyme sprigs; 2 bay leaves; To serve; Chopped fresh parsley, crusty white baguette and steamed green beans

Published: 16 Sep 16
Updated: 18 Mar 24

Test kitchen approved

This French favourite couldn’t be easier with our two-step easy chicken cassoulet recipe. Simply fry all the ingredients in a casserole dish, simmer for 15 minutes and voila! Serve with crusty bread and green beans.

Want more? We’ve got a healthier version too.

Serves 4
Hands-on time 30 min

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Ingredients

1 tbsp olive oil
4 British free-range skin-on bone-in chicken thigh fillets
4 free-range British pork sausages, cut into 2cm chunks
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2½ tbsp tomato purée
500ml fresh chicken stock
2 x 400g tins cannellini beans, drained and rinsed
4-5 fresh thyme sprigs
2 bay leaves

To serve

Chopped fresh parsley, crusty white baguette and steamed green beans

Method

Heat the oil in a medium flameproof casserole over a medium-high heat, then fry the chicken and sausages for 6-7 minutes until golden all over. Transfer to a plate. Add the onion and garlic to the pan and cook for 5-6 minutes until starting to soften. Add the tomato purée and cook for 1 minute more.
Turn the heat down to medium and add all the remaining ingredients. Return the chicken and sausages to the pan, season well and cook for 10-15 minutes until the stock has reduced slightly and the chicken is cooked through. Remove the thyme and bay leaves, then sprinkle with parsley and serve with a crusty white baguette and steamed green beans.

Recipe from August 2016 Issue

Nutrition

Nutrition: per serving

Calories: 504kcals
Fat: 23.7g (7.2g saturated)
Protein: 36.4g
Carbohydrates: 30.3g (5.4g sugars)
Fibre: 12.2g
Salt: 1g

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