Chicken Cassoulet with Sausage
A simple dish of Toulouse sausage and chicken thighs cooked in a stew of white beans and tomatoes.
- 6 chicken thighs skin on, trimmed
- 6 Toulouse sausages
- 2 400g tins cannellini beans
- 1 onion sliced
- 4 cloves garlic finely chopped
- 1 400g tin chopped tomatoes
- 1 tsp dried mixed herbs
- 4 slices bread blitzed into breadcrumbs
In a large frying pan place the chicken (skin side down), sausages and onions. Cook over a medium heat for around 10 minutes so that the skin is golden and the sausages are browned.
Add the garlic to the pan for a minutes then stir in the tomatoes, beans, herbs and seasoning. Cook for another 10 minutes with the lid on.
Remove the lid and sprinkle on the breadcrumbs. Bake in the oven at 180 C for 10 minutes until crisp and golden on the top.
Serving: 0gCalories: 566kcalCarbohydrates: 11gProtein: 33gFat: 41gSaturated Fat: 12gCholesterol: 171mgSodium: 726mgPotassium: 511mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 2.6mgCalcium: 50mgIron: 2.4mg