Chicken Cassoulet

Chicken Cassoulet

By Duck fat can be found in the poultry section of the supermarket. The French believe that everything tastes better when sautéed in duck fat. For added depth of flavour, sauté diced prosciutto with onion and capsicum.
0:20 To Prep
0:45 To Cook
8 Servings
Average Rating
Difficulty Easy

This is a southwest France classic. Its a rich, hearty stew that the whole family will love!


  • 2 Tbs Duck fat
  • 500g chicken chicken drumsticks, skin removed
  • 500g chicken thighs cut into pieces
  • 2-3 thick pork sausages, sliced
  • 2 tsp Mediterranean herbs such as thyme or sage
  • 1 bunch fresh flat leaf parsley washed and picked from stems
  • 3 cloves garlic chopped
  • 1 large onion finely chopped
  • 1 red capsicum deseeded and chopped
  • 2 x 400g tins of Cannellini beans drained
  • 500ml chicken stock

Step 1

Preheat oven to 180°C for 15 minutes.

Step 2

Heat the Sauté Pan over medium-high heat for 3 minutes.

Step 3

Place the chicken in a bowl. Add 1 tablespoon of oil, garlic and herbs. Massage over the chicken pieces.

Step 4

Add 1 tablespoon of duck fat to hot Sauté pan and brown chicken, 4 or 5 pieces at a time.

Step 5

Set aside. Brown sausages.

Step 6

Add remaining oil to the pan together with the garlic, onion and capsicum.

Step 7

Cook, stirring, for 3 minutes.

Step 8

Return chicken to the pan with parsley, beans and stock. Stir well.

Step 9

Cover and place in the oven for 40 minutes.

Step 10

Serve with potatoes, sautéed in 1 tbsp. duck fat.

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