All Recipes

French chicken & sausage cassoulet

Prep

30-60 mins

Total

1 HR 45 MIN

Servings

5 servings

Ingredients

2 tbsp

Olive oil

600 g

Boneless chicken thighs, cut in half

4 - 

6 lean pork sausages, cut into 3 cm chunks

1 

Red onion, thinly sliced

4 cloves

Garlic, finely chopped

1 

Carrot, chopped

1 

Celery stick , chopped

400 g

Can Wattie's chopped tomatoes in puree

1 1/2 cups

Chicken stock

2 tsp

Fresh thyme sprigs

400 g

Can Wattie's pinto beans in springwater, rinsed and drained

40 g

Gruyere cheese, grated

1/2 cup

Fresh breadcrumbs

- 

Extra thyme sprigs for garnish

Instructions

Step 1

Preheat the oven to 180°C. Heat the olive oil in a medium-large flameproof casserole over medium high heat. Add the chicken and sausage chunks and cook until golden, about 6 to 7 minutes. Transfer to a plate.

Step 2

Drain excess fat from the pan if necessary, reduce the heat to medium low, then add the onion and garlic. Cook for 3 to 4 minutes until soft and golden.

Step 3

Add the carrot, celery, Wattie's Chopped Tomatoes in Puree, chicken stock and thyme to the casserole. Bring to the boil. Return the chicken and sausages to the casserole. Cover and transfer to the oven. Cook for 30 minutes.

Step 4

Stir in the Wattie's Pinto Beans. Return to the oven, uncovered, for 30 minutes or until bubbling. Stir and season to taste with salt and pepper.

Step 5

Combine the gruyere and breadcrumbs and sprinkle over the top of the casserole. Bake for a further 15 to 20 minutes until the top is golden. Scatter over extra thyme sprigs.

Step 6

Serve with steamed green beans and crusty white bread.

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