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Cooking Blog - Whole Chicken French Cassoulet

Whole Chicken French Cassoulet

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  • Prep Time: 9 minutes
  • Cook Time: 1 hour 43 minutes
  • Total Time: 1 hour 52 minutes


A recipe for my take on a French dish, Cassoulet.


  • 2 tbsp extra virgin olive oil
  • 250g bacon, diced
  • 300g pork sausages, cut into 5cm long pieces
  • 1 whole chicken, without giblets, cut up into pieces
  • 1 onion, diced
  • 3 celery sticks, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 cans cannelini beans, drained
  • 2 tbsp tomato paste
  • ½ cups white wine
  • 2 ½ cups chicken stock
  • 2 tsp Herbes De Provence
  • 3 bay leaves


  1. Preheat oven to 170°C. Meanwhile, heat oil in a cast iron pot on a stove over a medium heat and then add bacon and cook for 5 minutes, stirring often. Remove the bacon from the pot and set aside, leaving the fats in the pot.
  2. Add the sausage to the pot and cook for 5 minutes, stirring often, then once again removing and setting aside, while leaving the fats in the pot.
  3. Prepare the whole chicken by cutting it up into 11 pieces, discarding the backbone, leaving you with 10 pieces.
  4. Sear the chicken pieces in 2 batches in the pot, searing them for 6 minutes each batch while stirring often, then set the chicken aside.
  5. Cook onion, celery and carrots in the pot for 10 minutes, stirring often, then turn the heat off.
  6. Layer the now seared bacon on top of the vegetables, then add the sausages on top and then top with chicken.
  7. Put Cannelini beans, tomato paste, white wine, chicken stock and Herbes De Provence in a bowl and mix, then add as a top layer in the pot.
  8. Finally add the bay leaves on top of the pot and put it in the oven for 1 hour and 15 minutes, then serve.


  • Serving Size: 6
  • Calories: 507