- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 463.7
- Total Fat: 22.4 g
- Cholesterol: 38.2 mg
- Sodium: 740.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 8.5 g
- Protein: 34.4 g
Hairy Dieters Special CassouletSubmitted by: WAHZOE
IntroductionBy choosing really meaty sausages (at least 85%) and trimming all skin and fat from the chicken you bring the fat down in this deliciously comforting dish. By choosing really meaty sausages (at least 85%) and trimming all skin and fat from the chicken you bring the fat down in this deliciously comforting dish.
1/2 tsp oil
6 good quality herby sausages (at least 85% meat)
4 celery sticks
3 medium carrots
2 large onions, halved and sliced
6 small boneless skinless chicken thighs (about 450g)
2 fat garlic cloves, crushed
200g piece lean smoked gammon, diced
2 * 400g tin chopped tomatoes
150ml red wine
1 tsp caster sugar
1 tsp dried chilli flakes
1 bay leaf
5 bushy sprigs fresh thyme
400g tin cannelini beans, rinsed and drained
400g tin butter beans, rinsed and drained
freshly ground black pepper
Preheat the oven to 180c (160c fan) or Gas 4.
Add the onions to the frying pan and cook with the sausages for 6 - 8 minutes, stirring regularly until softened and lightly browned.
trim the chicken thighs of all visible fat then cut them in half. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3 - 4 minutes, turning the chicken twice until coloured all over. Transfer everything to a flameproof casserole dish.
Stir in the gammon, celery, carrots, tomatoes, red wine and water then sprinkle the caster sugar and chilli flakes in. Stir in the bay leaf and thyme and season well with black pepper. Bring 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, prepare a garnish of roughly chopped parsley tossed with orange zest. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the garnish on each one.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.