Chicken-and-Sausage Cassoulet

  • 18 Feb - 24 Feb, 2023
  • Mag The Weekly
  • Cookery


· 1 kg boneless chicken thighs

· Kosher salt to taste

· 1 teaspoon black pepper, divided

· ½ cup olive oil, divided

· 1 yellow onion, chopped

· 170 g smoked chicken sausages

· 3 garlic cloves, minced

· 1 tablespoon chopped thyme

· ¼ teaspoon ground allspice

· 2 tablespoons tomato paste

· 2 cans white beans, drained and rinsed

· 1 cup unsalted chicken stock

· 1½ cup breadcrumbs


Preheat oven to 190°C. Season chicken thighs with one teaspoon salt and ½ teaspoon pepper. Heat two tablespoons oil in a skillet over medium-high. Add chicken thighs, smooth side down. Cook for about five minutes. Flip and cook, for five minutes. Set aside on a plate. Return skillet and any drippings to medium heat. Add one tablespoon oil, onion, and sausages. Cook, stirring often, until onion is tender and light golden. Add garlic, thyme, allspice, salt and pepper. Cook until heated through and fragrant. Add tomato paste, and stir to combine. Bring to a simmer; cook for a minute. Add beans, stock, and two tablespoons oil; bring to simmer. Shred chicken into bite-size pieces; add to onion mixture along with any drippings. Transfer to a baking dish. Spread into an even layer. Toss breadcrumbs with remaining oil in a bowl. Scatter breadcrumbs over bean mixture. Bake in preheated oven until heated through and serve.