• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Cassoulet

Published: Oct 16, 2020 · Modified: Feb 12, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Cassoulet, Cassoulet
Jump to Recipe Print Recipe

This cassoulet recipe is another one from the Hairy Bikers that we found on the BBC website a couple of years ago...turns out it's from their Hairy Dieters: How to Love Food and Lose Weight recipe book, but honestly you'd never know - it's healthy, full of flavour, hearty and delicious.  

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

They made a few tweaks to reduce the calorie count while keeping the big flavours.   Choose really meaty sausages - our favourites are classic pork sausages from Asda with 90% pork.   The original recipe says to use smoked gammon, however, I prefer unsmoked so that it's less salty.   Also, using skinless chicken and a very small amount of oil makes all the difference.

Tips

  • We just use the casserole dish that will go in the oven to brown the sausages and cook the vegetables and chicken on the hob, so only using one pan instead of having a frying pan to clean too!
  • Make sure your casserole dish is large so that everything fits in - it will be full to the brim but that's ok.
  • Chunks of skinless chicken breast will also work and if you don't have gammon, you could use strips of bacon or lardons instead.

Other Recipes

You might also like to try:

  • breads
  • pork dishes
  • chicken and turkey dishes

Latest Recipes

  • Cassoulet, Cassoulet
    Beef Rendang
  • Cassoulet, Cassoulet
    Chilli Cornbread Pie
  • Cassoulet, Cassoulet
    Chicken Mulligatawny
  • Cassoulet, Cassoulet
    Tuscan Style Ribollita

Ingredients

  • 0.5 tsp sunflower oil
  • 6 sausages, at least 85% meat
  • 4 celery sticks
  • 3 carrots 
  • 2 onions, halved and sliced
  • 6 skinless boneless chicken thighs (about 450g)
  • 2 garlic cloves, crushed
  • 200g piece unsmoked lean gammon, trimmed and cut into 2cm cubes
  • 2 x 400g cans chopped tomatoes
  • 150ml red wine (or water)
  • 1 tsp caster sugar
  • 1 tsp chilli flakes
  • 4 to 5 bushy sprigs fresh thyme
  • 1 bay leaf
  • 400g can cannellini beans in water, drained and rinsed
  • 400g can butter beans in water, drained and rinsed
  • freshly ground black pepper
  • handful fresh flat leaf parsley, chopped to garnish

Instructions

  1. Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides.
  2. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm thick.
  3. Preheat the oven to 180C/350F/Gas 4.
  4. Add the onions to the frying pan and cook with the sausages for 6 to 8 minutes, stirring regularly until softened and lightly browned.
  5. Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half.
  6. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3 to 4 minutes, turning the chicken twice until coloured all over.
  7. Transfer everything to a large flameproof casserole dish.
  8. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper.
  9. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
  10. Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes.
  11. Just before the cassoulet is ready, chop the parsley to garnish.
  12. Serve large portions of the cassoulet in deep plates or wide bowls and garnish with the chopped parsley…and some nice crusty bread on the side!

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Cassoulet, Cassoulet

Cassoulet

Deborah
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 40 mins
Course Main, Main Course
Cuisine French
Servings 6 people

Ingredients
  

  • 0.5 tsp sunflower oil
  • 6 sausages at least 85% meat
  • 4 celery sticks
  • 3 carrots
  • 2 onions halved and sliced
  • 6 skinless boneless chicken thighs about 450g
  • 2 garlic cloves crushed
  • 200g piece unsmoked lean gammon trimmed and cut into 2cm cubes
  • 2 x 400g cans chopped tomatoes
  • 150ml red wine or water
  • 1 tsp caster sugar
  • 1 tsp chilli flakes
  • 4 to 5 bushy sprigs fresh thyme
  • 1 bay leaf
  • 400g can cannellini beans in water drained and rinsed
  • 400g can butter beans in water drained and rinsed
  • freshly ground black pepper
  • handful fresh flatleaf parsley chopped to garnish

Instructions
 

  • Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides.
  • Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm thick.
  • Preheat the oven to 180C/350F/Gas 4.
  • Add the onions to the frying pan and cook with the sausages for 6 to 8 minutes, stirring regularly until softened and lightly browned.
  • Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half.
  • Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3 to 4 minutes, turning the chicken twice until coloured all over.
  • Transfer everything to a large flameproof casserole dish.
  • Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper.
  • Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
  • Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes.
  • Just before the cassoulet is ready, chop the parsley to garnish.
  • Serve large portions of the cassoulet in deep plates or wide bowls and garnish with the chopped parsley…and some nice crusty bread on the side!

Notes

  • We just use the casserole dish that will go in the oven to brown the sausages and cook the vegetables and chicken on the hob, so only using one pan instead of having a frying pan to clean too!
  • Make sure your casserole dish is large so that everything fits in - it will be full to the brim but that's ok.
  • Chunks of skinless chicken breast will also work and if you don't have gammon, you could use strips of bacon or lardons instead.
 
You might also like to try:
  • breads
  • pork dishes
  • chicken and turkey dishes
Keyword baked beans, butter beans, cannellini beans, cassoulet, chicken, chopped tomatoes, gammon, Hairy Bikers, sausages, The Hairy Dieters, vegetables
« Creamy Chicken, Gammon and Leek Pie
Beef Brisket Chilli con Carne (Thermomix - TM6 only) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy