Chicken & Leek Cassoulet

PREP: 15 Minutes
COOK: 45 Minutes
Skill Level: Easy
Picture of Chicken & Leek Cassoulet

Nutrition Info (Per Serving)

531 kcal Energy
15g Carbohydrate
45g Protein
5g (of which Sugar)
30g Fat
9.5g Fibre
10g (of which Saturated Fat)
2.1g Salt


  • 1 tbsp oil
  • 4 chicken thighs
  • 360g pack 4 giant frankfurters, thickly sliced
  • 400g can cannellini beans, drained and rinsed
  • 500g leeks, trimmed, washed and thickly sliced
  • 1 clove garlic, crushed
  • 250ml chicken stock
  • 125g cherry tomatoes
  • 25g parsley, chopped


  1. Preheat the oven to 200°C, gas mark 6.
  2. Heat the oil in a frying pan and fry the chicken until browned, transfer to a casserole dish. Mix in the frankfurters, beans, leeks, garlic and stock. Cover and bake for 35 minutes.
  3. Stir in the tomatoes and cook for a further 10 minutes or until the chicken is cooked throughout. Stir in the parsley and serve.

Cooking Tips

Replace the frankfurters with diced bacon lardons.

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