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Time to make:
1 hr (Hands-on time: 25 mins, Cooking time: 35 mins), plus 15 mins standing
$4.20 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 brown onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
2 garlic cloves, crushed
2 fresh thyme sprigs
400g can no-added-salt crushed tomatoes
400g can cannellini beans, rinsed, drained
1 cup reduced-salt chicken stock
1 1/2 cups fresh wholemeal breadcrumbs
1/4 cup finely chopped flat-leaf parsley leaves
3 cups mixed green vegetables, such as broccolini and sugar snap peas, steamed, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Set a large flameproof casserole dish over high heat on the stovetop. Add olive oil; heat. Add chicken to dish with pork sausages; cook for 4–5 minutes, or until browned. Remove meats from dish, slice sausages thickly and set aside.
Step 2 Add 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 meats to dish and bring to the boil. Remove dish from heat.
Step 3 Combine 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 4 Serve cassoulet with steamed mixed green vegetables.
About this recipe
First published: July 2014