Step 1 Heat half the olive oil in a large flameproof casserole dish (which has a lid) over medium heat on the stovetop. Add sausages; cook for 5–7 minutes, or until golden. Add chicken; cook for 5 minutes, or until lightly coloured. Transfer meats to a plate and set aside.
Step 2 Preheat oven to 180°C. Reduce heat to low. Add remaining olive oil to dish. Add onion, carrot and celery; cook, stirring occasionally, for 20 minutes, or until vegetables start to caramelise.
Step 3 Return reserved meats to dish with garlic, stock, tomatoes and thyme. Cover dish, transfer stew to oven and cook for 20 minutes.
Step 4 Uncover dish, stir in beans and return to oven for 40 minutes, or until cassoulet is bubbling.
Step 5 Scatter cassoulet with bread-crumbs and pepitas; serve.
Why it's healthier
- Traditional cassoulet is full of fatty meats such as bacon, sausage and chicken drumsticks. This recipe uses skinless chicken thigh fillets and extra-lean sausages to cut the saturated fat by a whopping 80 per cent!
- Reduced-salt chicken stock and no-added-salt canned tomatoes slash the salt content by 75 per cent, while fresh herbs and garlic add aroma and flavour.
- Adding crunchy seeds to the topping and extra veg to the mix lifts your fibre intake to a healthy 50 per cent of your daily target.
- Fibre-rich beans make this stew super satisfying, letting you cut not only the amount of meat, but also the cost!
Our version (per serve)
Total fat 15.6g
Sat fat 4.6g
Original version (per serve)
Total fat 63.1g
Sat fat 22.5g