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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oil in a cooking pot, reduce the heat, brown the chicken for approx. 4 mins., then remove. Add the onion, garlic and carrots, sauté for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the red wine and stock, bring to the boil. Reduce the heat.
  2. Step 2

    Add the beans, thyme and cayenne pepper, mix. Add the bacon and sausage with the chicken. Place the bay leaf and clove on top, season.
  3. Step 3

    Cover and cook for approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove, cut the bacon into pieces approx. 2 cm wide, return to the pot. Remove the bay leaf and clove, plate up the cassoulet.