Chorizo Crusted Chicken with Apple & Sage Cassoulet

Roast chicken with a savoury chorizo-and-breadcrumb crust, set over a rustic white-bean cassoulet with apple and sage. Smoky, herby and deeply comforting — a proper autumn Sunday plate.

Why this works

• A chorizo crumb crust bastes the chicken as it roasts, keeping it moist while adding smoky, paprika-rich flavour.
• A white-bean cassoulet soaks up the juices and turns the dish into a complete, satisfying meal.
• Apple and sage bring sweetness and an autumnal, aromatic note that flatters both chicken and beans.

Ingredient notes and swaps

• Chicken breast or thighs — breast for a neat crusted portion, thighs for extra succulence.
• Cooking chorizo — blitzed with breadcrumbs for the crust; it renders as it roasts.
• Cannellini or haricot beans — the cassoulet base; tinned is fine and quick.
• A firm eating apple — one that holds its shape, for sweetness against the smoky chorizo.
• Fresh sage — earthy and aromatic; do not overdo it.

Chorizo Crusted Chicken with Apple & Sage Cassoulet

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Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat and white beans. Usually it is with Pork, here it is with Chicken and the Spanish Chorizo brings a smoky, spicy flavour to this much-loved dish

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Spanish

Calories: 740

Ingredients Method Nutrition Notes

Ingredients

  

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• 4 Chicken Breasts
• 50g sliced Chorizo, chopped
• 125g Panko Breadcrumbs
• 2 large Eggs, beaten
• 100g Plain Flour
• 3-4 tablespoons Rapeseed Oil
• 40g Unsalted Butter
• 2 Cox's Apples, cored and diced
• 2 Red Onions finely chopped
• 400g canned Cannellini Beans, drained and rinsed
• 200mls Cider
• 200ml Chicken Stock
• 2 Tsp Dijon mustard
• 4 Tbsp thick Double Cream
• 2 Tbsp chopped Sage & Parsley
• Lightly dressed Watercress

Method

 

1. Pre-heat the oven to 150C
2. Place the Chicken Breasts between cling-film and gently bat out with a rolling pin until almost doubled in size
3. In a food processor blitz the Chorizo until finely chopped
4. Add in the Breadcrumbs and pulse until well mixed
5. Tip out onto a large plate
6. Also tip the Plain Flour on to a large plate
7. Cover each Chicken Breast with the Flour
8. Then dip the Chicken Breasts in the beaten Egg and finally coat with the Chorizo crumbs
9. Heat 2 Tbsp of the Rapeseed Oil in a large non-stick frying pan and add half the Butter
10. Cook the Chicken for approximately 3-4 minutes each side or until golden and completely cooked through
11. Remove the Chicken from the pan and place in the oven to keep warm
12. In a pan heat the remaining Butter, Apple and Red Onion and cook for 5 minutes over a medium heat
13. Add the Cannellini Beans, Cider and Chicken Stock
14. Bring to the boil and reduce by half
15. Stir in the Mustard, Double Cream and Herbs
16. Season to taste.
17. Spoon the cassoulet into 4 warm serving dishes
18. Cut each Chicken Breast into 3 thick slices and place on top.
19. Top the Chicken with the dressed watercress
20. Serve and enjoy a real treat

Nutrition

Calories: 740kcalCarbohydrates: 69gProtein: 49gFat: 29gSaturated Fat: 14gSodium: 640mgFiber: 10gSugar: 5g

Notes

When batting out the chicken, aim for an even thickness to ensure it cooks uniformly. Too thin in places and it can dry out, while thicker sections might remain undercooked.
Be mindful not to overcrowd the pan when cooking the chicken. Doing so can drop the pan's temperature, leading to steaming instead of a lovely golden crust.

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Tips for success

• Press the chorizo crumb on firmly so it stays put and crisps.
• Sear the chicken first if using thighs, for extra colour before the crust goes on.
• Let the cassoulet simmer gently so the beans stay whole and creamy.
• Rest the chicken briefly before serving so the juices settle.

Make ahead, storage and reheating

• Make ahead — make the cassoulet a day ahead; it improves.
• Storage — keeps three days in the fridge.
• Freezing — the cassoulet freezes well for up to three months.

What to serve it with

• On its own as a one-plate supper, with the beans doing the work of a side.
• A crisp green salad and some crusty bread if you want more.

FAQ

Can I use tinned beans? Yes — they make this a quick midweek dish; rinse and add them towards the end.

What is a cassoulet? A slow-cooked French bean stew, traditionally with sausage and meat; this is a lighter, quicker take.

Can I make it with sausages too? Absolutely — good pork sausages work beautifully alongside or instead of the chicken.

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