One pan Cassoulet

Preparation Time: 12 -15 mins

One-pan Cassoulet of Chicken Thighs

Preparation 12 – 15 minutes
Cooking time 45 – 50 minutes 

2-3 chicken thighs per portion
45 g of butter
2 rashers of smoked, streaky rindless bacon
1 sausage
½ onion peeled and sliced
1 clove of garlic whole
1 small can of ready soaked  Haricot beans
1 bay leaf
½ tsp dried or fresh thyme
½ tsp marjoram
6 black peppercorns crushed
¾ - 1 mug of chicken stock



  1. Preheat the oven to 150C/300F/gas mark 2

  2. Heat a heavy, ovenproof casserole on the hob and add the butter.

  3. Add the chicken thighs and then the bacon, cook until lightly golden. Using a perforated spoon, place the chicken and bacon on a plate.

  4. Add the sausage, any strong flavoured or spicy sausage will work, to the pan and once again, cook until golden brown.

  5. Remove and place on the plate with the chicken and bacon.

  6. Add the onion and garlic, and stir. Cook for about 2 minutes.

  7. Add the drained haricot beans. Stir well .

  8. Immediately add the bay leaf, thyme, marjoram, black pepper and a little of the chicken stock and stir well.

  9. Bring rapidly to the boil, and then turn down to simmer

  10. Place the lid on the bean mix and cook gently for 10 minutes

  11. Remove the lid, stir and return the chicken, sausage and bacon to the pan, nestling the meat randomly between the beans.

  12. Cover the pan once more and carefully place in the pre heated oven

  13. Cook for a further 30 – 40 minutes. Check after 30 minutes of cooking to ensure the cassoulet is not becoming too dry. If so, add the remaining stock.

  14. Serve.   

Serves: 4
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