Chicken Drumstick Cassoulet

“One of my favourite complete meals in a pot has to be cassoulet,” says chef Miguel Barclay. “You get the carb element from the beans, a lovely rich sauce and whatever you choose as the hero ingredient. Here I have gone for chicken drumsticks, which are affordable and delicious.”

Read: Simple Sticky Chicken Drumsticks


  • 2 chicken drumsticks, skin on
  • 1/2 red onion, sliced
  • 200g cannellini beans (from a 400g tin), drained
  • pinch of dried oregano
  • 200g chopped tomatoes (from a 400g tin)
  • 1/2 vegetable stock cube
  • olive oil
  • salt and pepper

Miguel Barclay's chicken drumstick cassoulet
Chicken drumstick cassoulet by Miguel Barclay. (Dan Jones/PA)

Season the chicken drumsticks with salt and pepper, then pan fry in a splash of olive oil over medium heat for about 10 minutes, turning occasionally to colour all sides.

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Add the onion and continue to fry for a further five minutes.

Add the cannellini beans (if you don’t have cannellini beans, swap them for canned chickpeas), oregano and chopped tomatoes, then crumble in the stock cube and season. Simmer for about 10 minutes, then serve.