Serves: 2
Cassoulet ranks as one of French Provincial cooking’s most iconic recipes and this chicken and sausage cassoulet dish is ideal for feeding all the family.
Chicken and sausage cassoulet
Cassoulet ranks as one of French Provincial cooking’s most iconic recipes and this chicken and sausage cassoulet dish is ideal for feeding all the family.
Ingredients
- 4 pork and oregano sausages
- 1 bunch flat leaf parsley
- 1 bunch rosemary
- 1 can cannellini beans
- 2 garlic cloves
- 280 g diced chicken breast
- 1 can of finely chopped tomatoes with onion and garlic
- 1 chicken stock paste
- 1 ciabatta
- 60 g chorizo
- 25 g panko breadcrumbs
- 2 tbsp olive oil
- 100 ml water for the beans
Instructions
- Preheat your oven to 200°C. Pop the sausages on a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. Remove and keep covered once cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when they are no longer pink in the middle.
- In the meantime, roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the cannellini beans in a sieve. Pop 1/4 of the beans into a small bowl and mash gently with a fork. Peel and grate the garlic (or use a garlic press).
- Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the chicken, season with salt and pepper and cook until it starts to brown, 5-6 mins, stirring occasionally. Add the chopped tomatoes, beans (whole and mashed), chicken stock paste, water for the beans (see ingredients for amount) and half the rosemary to the pan. Season with salt and pepper. Bring up to the boil then reduce the heat and simmer gently until thickened, 10-12 mins.
- While the cassoulet cooks, cut the ciabatta in half. Put the garlic, the remaining rosemary and the olive oil (see ingredients for amount) into a small bowl, mix well then spread the garlicky mix on top of each cut side. Pop them onto one side of the sausage baking tray and bake until golden, 5-6 mins. Then remove from the oven.
- In the meantime, heat a drizzle of oil in a medium frying pan on medium-high heat. Add the chorizo and fry until it starts to brown on the outside, 2-3 mins. Add the breadcrumbs to the chorizo and fry, stirring regularly, until they are lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, remove the chorizo crumbs to a bowl, add the parsley and mix well.
- Once the cassoulet is cooked, remove from the heat, taste and season with more salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Spoon the chicken and bean cassoulet into bowls, top with the sausages and finish by sprinkling the chorizo-parsley crumbs all over. Serve with the rosemary garlic bread on the side and tuck in. Enjoy!
