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This chicken cassoulet is one of my favourite winter recipes as it is incredibly warming and contains a variety of vegetables, making it an all in one meal!

If preferred you can also serve this cassoulet with cooked quinoa or cauliflower rice to mop up any extra sauce.


  • Pre: 15 minutes

  • Cooking: 45 minutes




  • 2 tbsp. EV olive oil

    2 tbsp. butter

    4 free-range chicken drumsticks

    4 free-range chicken thighs

    1 brown onion, diced

    1 garlic clove

    1 bay leaf

    2 tbsp. rosemary sprigs

    50g anchovies

    100ml verjuice

    50ml apple cider vinegar

    400g baby mushrooms, washed

    4 medium potatoes, cubed

    2 cups chicken stock

    1 punnet cherry tomatoes

    Parsley, chopped, to garnish

    Salt and freshly ground black pepper


  • Heat oven to 180C, toss cherry tomatoes and 1 tbsp. olive oil in a roasting dish, roast for 10-15 minutes until soft.

    Meanwhile, in a large saucepan heat 1 tbsp. olive oil and the butter, brown the chicken pieces for a few minutes on all sides. Season with salt and pepper and add the onion, garlic, bay

    leaf and rosemary and stir well. Add the anchovies and cook for a few minutes.

    Add the verjuice and vinegar and bring to the boil. Stir in the mushrooms, potatoes

    and stock, and cover with foil and a lid and cook over low heat for about 45 minutes.

    Serve two pieces of chicken on each plate with the vegetables, roasted cherry tomatoes and parsley sprinkled on top.