Home > Chicken thigh recipes > Easy chicken cassoulet with cannellini beans

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

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.

Easy
August 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

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

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.