Chicken Cassoulet

Preparation info
  • Serves


    • Difficulty


    • Ready in

      5 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

This delicious and filling dish is a simplification of the traditional French cassoulet. The main stew can be made 24 hours in advance, but it should be reheated before the final layer of breadcrumbs is added. Though the breadcrumbs bake to a lovely crisp layer which contrasts well with the stew, they’re not absolutely necessary, and the cassoulet will still taste good without them. You need a large flameproof casserole for this recipe, or you can assemble the dish in a saucepan, then trans