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Chicken & sausage 'Cassoulet'

Method

  • Preheat oven to 170°C fan forced (190°C normal).
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot that can go into the oven) and brown the chicken all over in batches. Remove.
  • Then seal the sausages all over and remove.
  • Add the red onion and garlic to the casserole, and gently sauté, scraping the bottom of the dish as you do so.
  • Then add the bacon and briefly toss.
  • Add the stock, tomatoes, bay leaves and cannelini beans. Stir and taste for seasoning.
  • Then return the chicken and sausages to the casserole, spreading out in one layer.
  • Combine the breadcrumbs and parsley. Then sprinkle them over the top of the 'cassoulet' in a thick layer. Spray with oil and cook in the oven for about 30-40 mins until golden brown and bubbling and the chicken is cooked.
  • Serve with a simple green salad on the side.
  • nb. If browning too much, cover with kitchen foil.

Ingredients

  • olive oil
  • 6 boneless chicken thighs, skin removed & halved
  • 6 Bratwurst sausages (or any other well flavoured sausages), cut into chunks
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 x 2 cm piece bacon, cut into lardons
  • 1 cup chicken stock
  • 1 can diced tomatoes
  • 2 bay leaves
  • 2 x 400 gm cans cannelini beans, drained & rinsed
  • sea salt & freshly ground pepper
  • 1 cup fresh breadcrumbs
  • 1 tbsp chopped fresh parsley
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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