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Chicken Cassoulet

1 hr 15 mins

4 servings


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Sunset Dinner


Cook one day in advance and keep chilled, the taste will only improve!

Oven temperature

Heat oven to 170°c/160°c Fan oven – 325°f – Reg 3


  1. Assemble all ingredients

  2. Finely chop onion and garlic

  3. If you have got a Gammon joint cook as instructed in water – see ‘Cooks tip’

  4. Heat oil and fry chicken thighs until skin is browned, put in casserole dish

  5. Add onion to oil and cook for 3 minutes until softened add garlic for 2 minutes add chorizo until starts to sizzle add these to casserole.

  6. Add both types of beans to onions, garlic, chorizo bacon and chicken

  7. In pan add stock (combination of chicken and gammon if you have it) and deglaze pan then add chopped, tomato paste and herbs until boiling then add to casserole

  8. Sprinkle with breadcrumbs and bake in over for 30 – 45 minutes

Cooks tips

I buy a small gammon joint and cook in water/herbs/route veg, chop the gammon into lardon shapes and use the juice for stock later in the recipe

Serve with

Simple salad

Wine pairing


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Vegetarian information
Sunset Dinner


  • 35ml tabs oil

  • 250g bacon lardons

  • I onion

  • 3 cloves of garlic

  • 6 chicken thighs

  • 100g Choritzo

  • 2 x 400g cans butter beans

  • 1 x 400g can baked beans

  • 300ml chicken stock

  • 2tabs tomato paste

  • 1 x400g can chopped tomatoes

  • Bay leaves

  • 2 tsp dried thyme

  • 85g breadcrumbs

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