Tuesday, April 26, 2011

Everyday Chicken Cassoulet

While strictly speaking this isn't a true cassoulet, it is nevertheless a delicious hearty casserole that has the basis of a cassoulet (beans, meat and sausages) and is ideal for a midweek meal. I used to make this a lot when I was a student as it had a little bit of everything in it and was an easy one-pot meal. Serve in bowls with hunks of chewy French bread or even better, some homemade garlic bread for mopping up the sauce. This is a really warming and delicious meal that you will love.

2 tbsp olive oil
150g chorizo, sliced
1 onion, finely chopped
1 stalk of celery, finely chopped
3-4 cloves of garlic, crushed
1 tsp paprika
1 tsp dried oregano
2 x 400g (1 x 28oz) tin of chopped tomatoes
1 tbsp tomato puree
Small pinch of chilli flakes (optional)
1 bay leaf
1 tsp sugar (optional)
250ml chicken stock
2 tins of cannellini beans, drained and rinsed
Salt and Pepper
4 chicken breasts, cut into bite-sized pieces
2 tbsp fresh Parsley
Extra virgin olive oil

Heat the oil in a large casserole pan then add chorizo. Cook until it is sizzling and just starting to turn golden brown. Remove from the pan with a slotted spoon and set aside then add the onion and celery to the pan. Cook for roughly 8 minutes until softened but not coloured, then add the garlic, paprika and oregano and cook for another minute stirring well.

Return the chorizo to the pan then add the tinned tomatoes, tomato puree, chilli flakes (if using), bay leaf, sugar, chicken stock, cannellini beans, salt and freshly ground black pepper. Stir well then leave to simmer for roughly 30 minutes until the sauce has reduced slightly.

Taste to check the seasoning and adjust if necessary, then add the chicken. Cook for another 10 minutes or until the chicken is cooked through. Remove the bay leaf then add a tablespoon of the parsley and stir before serving in bowls. Garnish with a little extra parsley and a drizzle of extra virgin olive oil.


  1. Lyndsey, I love your take on the Cassoulet with the chicken and chorizo. Looks a lighter version which is just right for this time of year.

  2. Hi Lyndsey, what a great title. I find regular cassoulet too heavy - your lovely light version is right up my street.

  3. As our last week of April is still somewhat cool, I'm so excited to make your cassoulet. We need at least one more warm, comforting & simmering pot to end this month.

  4. Oh yum... That looks great! Buzzed and saved!

  5. Mmmm I love this! The ingredients are perfect and your picture turned out fabulous, glad to be a follower :)

  6. Thanks everyone! It is definitely perfect for this time of year when you want something lighter but also still a little warming.

    Thanks to everyone of you that are followers - it's great to have you onboard! I hope you continue to enjoy reading my blog : )

  7. This looks so good. I bookmarked it I will have to make it soon. It looks so yummy!

  8. This does look like the perfect hearty dinner, thanks for sharing!

  9. what an awesome blog! here is so many things I like! Can`t wait to see more :)

    have a great time,

  10. Thank you all - I hope you all enjoy it!
    Paula - Im delighted that you found my blog and like it : )

  11. Looks very yummy!!

  12. Thanks so much! It combines so many flavours that I love so it's a regular in our house as the seasons are changing to slightly warmer days! Let me know if you try it : )


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