• Chicken and Mushroom Cassoulet (Food Lab)Source: Food Lab

Don't let the word 'cassoulet' scare you: it's a hearty casserole that's been slow-cooked to rich perfection! This one has a classic combination of chicken and mushrooms, and is ready within the hour! 






Skill level

Average: 3.1 (61 votes)


  • 1 tbsp olive oil
  • 2 garlic clove, finely diced
  • ½  Leek, chopped
  • 6-8 mushrooms, chopped
  • 400 g chicken thigh, chopped into pieces
  • 4 potatoes, chopped 
  • 1 cup water
  • 1 cup chicken stock
  • 2 sprigs thyme, plus extra to serve
  • 1 cup cream
  • Pinch of sea salt
  • Pinch of black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a pan over medium heat add olive oil, garlic and leek, sauté for 5-10 minutes. 

Add in mushrooms, chicken and a pinch of salt, sauté for another 5-10 minutes. 

Add potatoes and brown for a few minutes before adding water, chicken stock, thyme and pepper. 

Simmer for 3 minutes before adding cream and simmering for a further 10 minutes.

To serve, garnish cassoulet with fresh thyme.