Simple Cassoulet

by Lillelørdag
60 min
Simple Cassoulet


  • 1 x chicken thighs
  • 1 pinch salt
  • 50 g lightly salted side pork
  • 1 x carrots
  • 1 x shallots
  • 1 clove garlic
  • 1/2 dl dry white wine
  • 1/2 handful fresh thyme
  • 1 pinch black pepper
  • 2 dl chicken broth
  • 50 g white beans
  • 1/2 x lemon


  1. An autumn favorite that is easy to make, and that warms nicely in a little gloomy weather. If you have time, you can make your own chicken broth at the same time, it elevates the taste and gives you extra broth that you can use for other dinners later.
  2. Cassoulet is often made with duck and sausages from Toulouse, but in this recipe I use chicken and pork side meat, completely ordinary ingredients from the shop on the corner, it is often at least as good.
  3. Set the oven to 180 degrees hot air.
  4. I start with a whole chicken and part it, for the recipe I use the thighs and leftover meat from the hull. I save the breast pieces for dinner the next day and on the hull I cook power. You can use chicken thighs straight from the package and a finished chicken stock if you prefer.
  5. Put chicken thighs in a form, sprinkle with a little salt and put in the preheated oven, cook for about 20 - 25 min. Then set the grill element, 210 degrees and give it 5 - 10 min extra. Finish when it is golden and the skin brittle. It gives a good taste to the casserole.
  6. Dice the pork side meat. Then dice the carrot into pieces and mince the shallots and garlic. Put some olive oil in a hot saucepan. First, fry the pork side meat, golden and preferably crispy before you ad the vegetables and stir it all together. When it starts to look good in color, I add a splash of white wine into the pot, a little pepper and thyme while the wine evaporates.
  7. Then ad the chicken broth to the pot. Let this simmer on low heat. Feel free to have a little extra chicken broth or water available if it gets a little dry.
  8. When the chicken thighs are approaching ready, add the white beans and carefully turn them into the pot. After this, carefully lay the chicken thighs in the pot, let them sit a little in the broth so that it all comes to good taste. Sprinkle a little thyme over and squeeze half a lemon. Turn off the heat. After a few minutes it is ready to serve.
  9. Feel free to add some country bread or baguette, or croutons if you want to save some leftover bread.
  10. For chicken dishes like this, I prefer a light oak chardonnay, preferably from burgundy or a cool area in California.