Recipe Index

Ingredients

• 1/2 tsp sunflower oil
• 6 sausages, at least 85% meat
• 4 celery sticks
• 3 carrots
• 2 onions, halved and sliced
• 6 boneless, skinless chicken thighs (about 1 lb)
• 2 garlic cloves, crushed
• 7 oz piece smoked lean gammon, trimmed and cut into 3/4-inch cubes
• 2 x 14 oz cans chopped tomatoes
• 5 fl oz red wine (or water)
• 1 tsp caster sugar
• 1 tsp dried chilli flakes
• 1 bay leaf
• 4-5 bushy sprigs fresh thyme
• 14 oz can cannellini beans in water, drained and rinsed
• 14 oz can butter beans in water, drained and rinsed
• freshly ground black pepper
• handful fresh flatleaf parsley
• 1/2 large orange, zest only, finely grated

Method

1. Brush a large non-stick frying pan with the sunflower oil and brown the sausages over medium heat for 10 minutes, turning them until coloured on all sides.
2. While the sausages cook, trim the celery and peel the carrots, and cut both into diagonal slices about 1/2 inch thick.
3. Heat the oven to 350°F.
4. Add the sliced onions to the pan with the sausages and cook for 6 to 8 minutes, stirring regularly, until softened and lightly browned.
5. Trim the chicken thighs of visible fat, cut each thigh in half, and add the chicken and crushed garlic to the pan, cooking for 3 to 4 minutes and turning the chicken twice until coloured all over.
6. Transfer the sausages, onions and chicken to a large flameproof casserole.
7. Stir in the gammon cubes, celery, carrots, chopped tomatoes, red wine and 1 1/4 cups of cold water, then sprinkle in the caster sugar and chilli flakes, add the bay leaf and thyme, and season generously with black pepper.
8. Bring the cassoulet to a simmer on the stove, cover it with a lid, and cook it in the oven for 45 minutes.
9. Stir both cans of drained beans into the casserole, cover it again, and return it to the oven for 30 minutes more.
10. Chop the parsley roughly and toss it with the finely grated orange zest in a small bowl, then serve the cassoulet in deep bowls with the zesty parsley garnish scattered over each portion.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data