Here's an easy take on the traditional, hearty and rewarding French dish
Serves 8
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With haricot beans, pork sausages, chicken and numerous vegetables, this classic French stew is as delicious as it is wholesome, and is perfect served with a side of crusty bread.


  • 1 cup (200 g) dried haricot beans
  • 500 g spicy Italian sausages
  • 250 g pork sausages
  • 4 chicken thighs
  • 4 chicken breasts on the bone
  • 1 tbsp vegetable oil
  • 3 rindless bacon slices, thinly sliced
  • 2 clove garlic, crushed
  • 3 cloves
  • 12 black peppercorns
  • 1 stalk celery, trimmed, coarsely chopped
  • 4 medium carrots, thinly sliced
  • 5 baby onions, halved
  • 1⁄2 cup (125 ml) dry white wine
  • 3 cups (750 ml) water
  • 2 tbsps tomato paste
  • ¼ cup fresh flat-leaf parsley, chopped finely

In a large bowl, cover beans with water. Stand overnight; drain. Rinse under cold water; drain.

Preheat oven to 180 C.

In a large saucepan of boiling water, cook sausages, uncovered, 2 mins; drain.

Remove skin from chicken; cut breasts in half.

Heat oil in 5 litre (20 cups) flameproof casserole dish; cook chicken and sausages, in batches, until browned. Drain on absorbent paper; slice sausages thickly.


Add bacon to dish; cook, stirring, until crisp. Drain on absorbent paper.


Return chicken to dish with beans, garlic, spices, vegetables, wine, the water and tomato paste. Cook, covered, in oven 1½ hrs.


Add sausages; cover. Cook about 30 mins or until sausages are cooked. Season to taste. Serve sprinkled with bacon and parsley.

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