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Quick Cook Cassoulet



Serves 4

Spray of sunflower oil for cooking
4 cumberland chipolata sausages
1 large onion, sliced
400g Red Tractor chicken breast chunks
1 tsp smoked paprika
2 x 400g cans chopped tomatoes
410g can cannellini beans in water, drained and rinsed
420g can butter beans in water, drained and rinsed
15g fresh oregano, chopped (reserve a few springs)

Quick Cassoulet_600_382


Heat a large, deep non-stick frying pan and spritz with the oil spray.

Add the sausages and cook for 3-4 minutes until lightly browned on all sides.

Remove the sausages and spritz the pan again with the oil spray. Add the onion, chicken and paprika. Cook for 4-5 minutes until the chicken is browned and the onions have softened.

Return the sausages to the pan then stir in all the remaining ingredients. Season well. Bring to the boil, then cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is thoroughly cooked and tender and the sauce has thickened. If necessary, remove the lid for the last five minutes to reduce the sauce.

Garnish with the remaining oregano and serve immediately in large bowls with a side dish of continental salad leaves.

TOP TIP: Vary the recipe by adding different canned beans such as kidney beans, or use a different kind of sausage. To freeze the cassoulet, transfer to a freezerproof container, allow to cool then freeze for up to one month.