Recipe

Chicken cassoulet

Rich, hearty and brilliant for cold winter days. This easy and tasty version of slow cooked chicken cassoulet has simple ingredients but is packed with lots of incredible flavour.

By Sarah Murphy
  • 15 mins preparation
  • 1 hr 50 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

  • 2 tablespoon olive oil
  • 4 chicken marylands
  • 4 thick turkey or chicken sausages
  • 2 onions, sliced
  • 2 rashers rindless bacon, roughly chopped
  • 4 garlic cloves, crushed
  • 4 sprigs thyme
  • 4 sprigs tarragon, plus extra leaves to serve
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 1 cup white wine
  • 1 cup chicken stock
  • 250 gram grape tomatoes
  • 3 cup fresh breadcrumbs

Method

  • 1
    In a large, heavy-based saucepan, heat oil on high. Brown chicken for 5-6 minutes, turning halfway. Remove to a plate.
  • 2
    In the same pan, brown sausages, turning, for 4-5 minutes. Remove to a plate.
  • 3
    Using the same pan, cook onion, bacon, garlic and herbs for 4-5 minutes until golden.
  • 4
    Return chicken and sausages to pan with 1 can of beans, wine, stock and tomatoes. Reduce heat to low and simmer gently, covered, for 1½ hours.
  • 5
    Stir remaining beans through and sprinkle evenly with breadcrumbs. Place under a hot grill for 3-5 minutes until golden brown. Scatter with extra tarragon to serve.

Notes

  • Stir any residue from the pan into the sauce to intensify the flavour.