Recipe / Tested
Quick Chicken and Sausage Cassoulet
A hearty bean casserole with chicken thighs, sausages and a golden breadcrumb crust.
Yield 4 servings Prep 20 min Cooking 60 min
Ingredients
| Ingredient |
Quantity |
| Bone-in, skin-on chicken thighs |
4 |
| Fennel pork sausages |
4 |
| Smoked bacon |
100 g |
| Canned cannellini beans |
2 cans of 400 g |
| Onion |
1 |
| Carrot |
1 |
| Garlic |
3 cloves |
| Tomato paste |
1 tbsp |
| Dry white wine |
125 ml |
| Chicken stock |
375 ml |
| Fresh thyme |
3 sprigs |
| Bay leaf |
1 |
| Breadcrumbs |
40 g |
| Olive oil |
as needed |
| Salt and pepper |
to taste |
Method
- Preheat the oven to 190°C. Season the chicken and brown skin-side down in oil, then turn.
- Remove the chicken. Brown sausages and bacon, then add onion and carrot.
- Stir in garlic and tomato paste for a minute. Pour in wine and reduce by about half.
- Add stock, beans, thyme and bay leaf. Arrange sausages in the beans and chicken on top with skin above the liquid.
- Bake uncovered for about 40 minutes. Mix breadcrumbs with 2 tbsp hot cooking liquid and scatter over the beans.
- Bake another 15–20 minutes. Rest for 5 minutes before serving.
Sources
Dish history 
