Chicken and sausage cassoulet
- Serves 6-8
- Hands-on time 15 min, oven time 50-55 min
A French-inspired recipe, we’ve taken a classic cassoulet and added chicken thighs. It’s a hearty winter warmer best enjoyed on a cold blustery day.
We’ve also got a similar version – easy chicken cassoulet with cannellini beans.
- 15.5g (5.4g saturated)
- 16.6g (3.3g sugars)
For 8 servings
Complete the recipe, but don’t scatter over the fresh parsley and lemon zest to garnish. Cool completely, then chill, covered, for up to 3 days. Reheat in
a medium oven until piping hot throughout, then sprinkle with the parsley, lemon zest and serve with the lemon wedges.
Mirepoix is the French version of soffritto, an Italian mix of diced onion, carrot and celery that’s used as a base for soups and stews. You can buy ready-prepared soffritto in some supermarkets (it can be used frozen) or chop up your own.
This hearty dish needs a full-bodied, rounded white. Try a good-value white burgundy such as a mâcon-villages or saint-véran.
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