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French Chicken & Sausage Cassoulet
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French Chicken & Sausage Cassoulet

A cassoulet is a rich, slow-cooked casserole with meat and white beans, originating in southern France. This recipe is perfect to take to a potluck or to feed a hungry family. Served with a side of green beans and crusty bread for a delish meal - it's even better as leftovers for lunch!
Makes 4-6
Prep Time 30 minutes
Cook Time 75 minutes
easy as

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 ½ 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
½ cup fresh breadcrumbs
Extra thyme sprigs for garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 180C. 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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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 ½ 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
½ cup fresh breadcrumbs
Extra thyme sprigs for garnish
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