Chicken Cassoulet

How to make a Chicken Cassoulet.

Ingredients: Serves 6-8

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


  1. Heat the oil in a large casserole pan then add chorizo.
  2. Cook until it is sizzling and just starting to turn golden brown.
  3. Remove from the pan with a slotted spoon and set aside then add the onion and celery to the pan.
  4. Cook for roughly 8 minutes until softened but not coloured, then add the garlic, paprika and oregano and cook for another minute stirring well.
  5. 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.
  6. Stir well then leave to simmer for roughly 30 minutes until the sauce has reduced slightly.
  7. Taste to check the seasoning and adjust if necessary, then add the chicken.
  8. Cook for another 10 minutes or until the chicken is cooked through.
  9. Remove the bay leaf then add a tablespoon of the parsley and stir before serving in bowls.
  10. Garnish with a little extra parsley and a drizzle of extra virgin olive oil.
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