Go Back
+ servings

Chicken Cassoulet with Sausage

Amanda Wren-Grimwood
A simple dish of Toulouse sausage and chicken thighs cooked in a stew of white beans and tomatoes.
5 from 12 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine French
Servings 6
Calories 566 kcal


  • 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
  • seasoning
  • 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
Keyword Cassoulet
Tried this recipe?Let us know how it was!