Hairy Bikers Cassoulet is made with sausages, chicken thighs, smoked gammon, celery, carrots, onions, garlic, tomatoes, red wine, and various beans. This easy Cassoulet recipe creates a comforting dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Hairy Bikers Cassoulet Ingredients
- ½ 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 450g/1lb)
- 2 garlic cloves, crushed
- 200g/7oz piece smoked lean gammon, trimmed and cut into 2cm/1in cubes
- 2 x 400g/14oz cans chopped tomatoes
- 150ml/5fl oz red wine (or water)
- 1 tsp caster sugar
- 1 tsp dried chilli flakes
- 1 bay leaf
- 4-5 bushy sprigs fresh thyme
- 400g/14oz can cannellini beans in water, drained and rinsed
- 400g/14oz can butter beans in water, drained and rinsed
- freshly ground black pepper
For The Garnish:
- handful of fresh flatleaf parsley
- ½ large orange, zest only, finely grated
How To Make Hairy Bikers Cassoulet
- Cook the sausages: 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 medium heat for 10 minutes, turning occasionally until nicely browned on all sides.
- Prepare the vegetables: Meanwhile, trim the celery and peel the carrots. Cut them into diagonal slices about 1.5cm/½in thick.
- Preheat the oven: Preheat the oven to 180C/350F/Gas 4.
- Cook the onions: 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: Trim the chicken thighs of any visible fat and cut them in half.
- Cook the chicken and garlic: Add the garlic and chicken pieces to the pan with the sausages and onions. Cook for 3-4 minutes, turning the chicken twice until colored all over.
- Transfer to casserole dish: Transfer everything to a large flameproof casserole dish.
- Add remaining ingredients: Stir in the gammon, celery, carrots, tomatoes, red wine, and 300ml/½ pint cold water. Sprinkle over the caster sugar and chili flakes. Stir in the bay leaf and thyme, and season with lots of ground black pepper.
- Cook in the oven: Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
- Add the beans: 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.
- Prepare the garnish: Just before the cassoulet is ready, roughly chop the parsley and toss with the orange zest in a small bowl.
- Serve: Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.
Recipe Tips
- Brown the Sausages Well: Cook the sausages until they are brown all over. This makes them taste better.
- Cut Vegetables the Same Size: Slice the celery and carrots evenly so they cook well together.
- Use Fresh Herbs: Fresh thyme and bay leaf taste better than dried ones. Don’t skip them.
- Simmer Before Oven: Let the cassoulet simmer on the stove before baking it. This helps mix the flavors.
- Add Garnish Last: Mix the parsley and orange zest just before you serve. It makes the dish look and taste fresh.
What To Serve With Cassoulet
Cassoulet goes well with crusty bread, green salad, roasted vegetables, or mashed potatoes. You can also serve it with steamed broccoli, rice, garlic bread, or a light soup for a tasty meal.
How To Store Cassoulet
- Refrigerate: Store the cassoulet in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the cassoulet in portions for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180C/350F. Place the cassoulet in an oven-safe dish and cover with foil. Heat for 20-30 minutes until hot.
- In The Microwave: Place a portion in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, stirring halfway through.
- On the Stove: Heat the cassoulet in a saucepan over medium heat, stirring occasionally, until hot.
Hairy Bikers Cassoulet Nutrition Facts
- Calories: 490
- Total Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 125mg
- Sodium: 860mg
- Total Carbohydrates: 36g
- Dietary Fiber: 10g
- Sugars: 11g
- Protein: 36g
Try More Hairy Bikers Recipes:
- Hairy Bikers Potato Dauphinoise
- Hairy Bikers Coleslaw Recipe
- Hairy Bikers Braised Beef
- Hairy Bikers Sweet And Sour Pork
Hairy Bikers Cassoulet
Description
Hairy Bikers Cassoulet is made with sausages, chicken thighs, smoked gammon, celery, carrots, onions, garlic, tomatoes, red wine, and various beans. This easy Cassoulet recipe creates a comforting dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
For The Garnish:
Instructions
- Cook the sausages: 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 medium heat for 10 minutes, turning occasionally until nicely browned on all sides.
- Prepare the vegetables: Meanwhile, trim the celery and peel the carrots. Cut them into diagonal slices about 1.5cm/½in thick.
- Preheat the oven: Preheat the oven to 180C/350F/Gas 4.
- Cook the onions: 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: Trim the chicken thighs of any visible fat and cut them in half.
- Cook the chicken and garlic: Add the garlic and chicken pieces to the pan with the sausages and onions. Cook for 3-4 minutes, turning the chicken twice until colored all over.
- Transfer to casserole dish: Transfer everything to a large flameproof casserole dish.
- Add remaining ingredients: Stir in the gammon, celery, carrots, tomatoes, red wine, and 300ml/½ pint cold water. Sprinkle over the caster sugar and chili flakes. Stir in the bay leaf and thyme, and season with lots of ground black pepper.
- Cook in the oven: Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
- Add the beans: 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.
- Prepare the garnish: Just before the cassoulet is ready, roughly chop the parsley and toss with the orange zest in a small bowl.
- Serve: Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.
Notes
- Brown the Sausages Well: Cook the sausages until they are brown all over. This makes them taste better.
- Cut Vegetables the Same Size: Slice the celery and carrots evenly so they cook well together.
- Use Fresh Herbs: Fresh thyme and bay leaf taste better than dried ones. Don’t skip them.
- Simmer Before Oven: Let the cassoulet simmer on the stove before baking it. This helps mix the flavors.
- Add Garnish Last: Mix the parsley and orange zest just before you serve. It makes the dish look and taste fresh.
Hairy Bikers Cassoulet, Cassoulet Uk Recipe