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Time to make:
1 hr (Hands-on time: 25 mins, Cooking time: 35 mins), plus 25 mins standing
$4.00 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
2 lean chicken thigh fillets (about 300g), halved
4 extra-lean pork sausages
1 large onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
2 cloves garlic, crushed
2 fresh thyme sprigs
400g can no-added-salt crushed tomatoes
400g can cannellini beans, drained, rinsed
1 cup liquid reduced-salt chicken stock
1 1/2 cups fresh wholemeal breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley
3 cups steamed mixed green vegetables such as broccoli, sugar snap peas
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Set a large flameproof casserole dish over a high heat on the stove top. Add olive oil. Heat. Add chicken to dish with sausages. Cook for 4-5 minutes or until browned. Remove meat from dish, slice sausages thickly and set aside.
Step 2Add onion, celery, carrot, garlic and thyme to dish. Cook, stirring, for 5 minutes or until vegetables are soft. Add tomatoes, beans and chicken stock to dish with 1/2 cup water. Return reserved meat to dish and bring to the boil. Remove dish from heat.
Step 3Combine breadcrumbs and parsley in a bowl. Scatter over meat mixture in dish. Place dish in oven and bake for 35 minutes or until chicken is cooked through and liquid has reduced. Leave to stand for 15 minutes.
Step 4Serve cassoulet with steamed vegetables.
Make it gluten free: Check sausages and stock are gluten free and use gluten-free breadcrumbs.
About this recipe
First published: August 2014