• South African cuisine is a vibrant fusion of flavours from various cultures, and this South African Chicken, Green Bean, and Russian Cassoulet is a delicious testament to that diversity. This hearty and comforting dish combines tender chicken, crisp green beans, and the delightful kick of Russian sausage in a flavourful tomato-based stew. Perfect for sharing with family and friends, this recipe is sure to become a favourite at your dinner table.

    This is one of those recipes that passes down through generations!

    Make this South African chicken, green bean, and Russian cassoulet:

    South African chicken, green bean and Russian cassoulet

    Serves: 6
    Cooking Time: 2 hours 40 mins

    Ingredients

    • 90ml olive oil
    • 1 chicken, cut into 8 pieces, or use ready-cut pieces
    • 50ml cake flour
    • salt and freshly ground black pepper, to taste
    • 250g Russian sausages, sliced
    • 1 onion, finely chopped
    • 200g carrots, diced
    • 1 small red chilli, seeded and chopped
    • 1 garlic bulb
    • 15ml balsamic vinegar
    • 370ml red wine
    • 4 rosemary sprigs
    • 1 bay leaf
    • 2 x 400g tins whole peeled tomatoes, drained
    • 110g lentils
    • 500g fresh green beans
    • 1,2 litres good-quality chicken stock
    • 5ml English mustard
    • juice and zest of 1 lemon, grated
    • 5ml sugar

    Instructions

    1

    Preheat the oven to 150°C.

    2

    Heat the olive oil in a deep casserole.

    3

    Coat the chicken in flour and season. Seal the chicken in the casserole together with the sausages. Remove the chicken and sausages, and set aside.

    4

    Add the onion, carrot and chilli to the casserole, and cook gently for 10 minutes.

    5

    Add the garlic and balsamic vinegar, followed by the wine, rosemary and bay leaf. Reduce the liquid by half over a moderate heat.

    6

    Pour in the tomatoes and reduce the liquid again by half. Stir in the lentils and green beans, and add the stock and mustard. Bring to a simmer.

    7

    Place the chicken back in the casserole. Add the lemon juice, zest and sugar, and adjust the seasoning.

    8

    Cover the casserole and put it in the oven for about 2 hours.

    9

    Serve with hot crusty bread.

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