• Save to your scrapbook
  • Save to your scrapbook

    Quick-Cook Cassoulet with Chicken and Sausages

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Quick-Cook Cassoulet with Chicken and Sausages

      Download the audio file.

    Quick-Cook Cassoulet with Chicken and Sausages

    This substantial dish takes just minutes to prepare. Full of flavour, it is surprisingly quick to cook, too.

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • Waitrose Cooks' Ingredients A Spray of Sunflower Oil for Cooking
    • 4 Cumberland chipolata sausages (from the meat service counter)
    • 1 large onion, sliced
    • 400g pack Waitrose Chicken Breast Chunks
    • 1 tsp Bart Smoked Paprika
    • 2 x 400g cans Waitrose Chopped Italian Tomatoes
    • 410g can Waitrose Cannellini Beans in water, drained and rinsed
    • 420g can Waitrose Butter Beans in water, drained and rinsed
    • 15g pack fresh oregano, chopped (reserve a few sp


    1. 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.
    2. 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.
    3. 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 5 minutes to reduce the sauce.
    4. Garnish with the remaining oregano and serve immediately in large bowls with a side dish of continental salad leaves.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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 1 month.


    Average user rating

    4 stars