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Chicken and Sausage Cassoulet

Recipe Supplied by: The Wave Machine
Serves: 4 People
4 boned and skinned chicken thighs, about 225 g total weight
1 medium onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
4 celery sticks, thinly sliced
4 rashers streaky bacon, rinds removed, chopped
2 tsp oil
420 g can butter or cannellini beans, drained
1 tbsp black treacle
150 ml hot chicken stock
225 g smoked sausage, thickly sliced
salt and freshly ground pepper


  1. Cut each chicken thigh into four strips.

  2. Put the onion, garlic, celery, bacon and oil into a casserole dish. Cover and cook on HIGH for 5 minutes, stirring once.

  3. Add the chicken, beans and stock. Stir to combine. Cover and cook on HIGH for 3 minutes.

  4. Stir well. Cover and cook on MED-HIGH for 10 minutes.

  5. Stir in the sliced sausage. Cover and cook on MED-HIGH for 5 minutes.

  6. Season to taste.



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