Chicken And Pork Cassoulet Recipe

Name: Chicken And Pork Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 thick slices stale crusty bread, torn; None None Handful fresh flat-leaf parsley leaves; 2 slices bacon, coarsely chopped; 2 tbsp butter, melted; 2 tbsp olive oil; 6 None pork sausages; 1 tbsp flour; 6 None chicken legs; 1 None onion, sliced; 3 cloves garlic, crushed; 3 large sprigs fresh thyme; 1 sprig fresh rosemary; 2 cans (15 oz each) cannellini beans, drained and rinsed; 2 1/2 cups chicken stock

Servings: persons

3 thick slices stale crusty bread, torn
None None Handful fresh flat-leaf parsley leaves
2 slices bacon, coarsely chopped
2 tbsp butter, melted
2 tbsp olive oil
6 None pork sausages
1 tbsp flour
6 None chicken legs
1 None onion, sliced
3 cloves garlic, crushed
3 large sprigs fresh thyme
1 sprig fresh rosemary
2 cans (15 oz each) cannellini beans, drained and rinsed
2 1/2 cups chicken stock

1
Preheat the oven to 400u00b0F. Place bread, parsley and bacon in food processor and pulse to chop. Pour butter through feed tube and process to form chunky breadcrumbs.
2
Heat oil in a Dutch oven on medium-high heat. Fry sausages until golden-brown all over. Remove from pan and set aside.
3
Place flour in a large bowl; season with sea salt and black pepper and stir to combine. Coat chicken legs in flour. Place in pan and cook, turning, for 3-5 mins, until browned all over.
4
Return sausages to pan. Stir in onion, garlic, thyme, rosemary, beans and stock. Season and bring to a simmer. Remove from heat. Sprinkle breadcrumbs evenly over top.
5
Bake for 1 hour, or until meat is cooked through and breadcrumbs are golden and crunchy.

1414

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 thick slices stale crusty bread, torn, None None Handful fresh flat-leaf parsley leaves, 2 slices bacon, coarsely chopped, 2 tbsp butter, melted, and more.

Yes, Chicken And Pork Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Pork Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions