What you'll need: A splash of sunflower oil 4 peppery sausages, chipolatas or similar 1 large onion, sliced 400g chicken breast, diced 1 tsp smoked paprika 2 x 400g tin of chopped tomatoes 1 can of cannellini beans 1 can of butter beans Small bunch of fresh oregano, finely chopped
What you'll need:
- A splash of sunflower oil
- 4 peppery sausages, chipolatas or similar
- 1 large onion, sliced
- 400g chicken breast, diced
- 1 tsp smoked paprika
- 2 x 400g tin of chopped tomatoes
- 1 can of cannellini beans
- 1 can of butter beans
- Small bunch of fresh oregano, finely chopped
Time: 45 minutes
Firstly, fry your sausages in a large, deep pan with some sunflower oil, until browned on all sides. Remove and set aside, and then in the same pan, add the onion, chicken and paprika. Fry lightly for about 5 minutes, or until the chicken has browned and the onions have all softened.
Return the sausages to the pan, and stir well. Once well mixed, add ALL of the other ingredients, season well and stir, then cover and cook at a simmer for around 40 minutes, stirring occasionally. For the last 5 minutes, remove the lid in order for the sauce to reduce and thicken.
Serve piping hot in a bowl, with some good crusty bread. C’est fantastique!
This Cassoulet would beautifully work with a proper rustic, rural French country wines such as Pas des Roches Côtes du Rhône. You can’t really go wrong with a Côtes du Rhône wine like this one - so long as it’s the kind of food you want to eat at the end of a rainy day, it’s going to be a winning combination.
There you have it -- a quick and easy recipe for Cassoulet!
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