A rich, slow-cooked chicken, sausage and bean cassoulet originating in the south of France. Hearty enough for winter but won’t leave a heavy feeling.
1.Preheat oven to 200°C/400°F.
2.Coat chicken in flour; shake off excess. Heat half the oil in large flameproof casserole dish; cook chicken, in batches, until browned. Remove from dish. Cook sausages in same dish until browned. Remove from dish.
3.Heat remaining oil in same dish; cook onion, carrot, garlic, thyme and bay leaf, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Return chicken and sausages to dish with undrained tomatoes and stock; bring to the boil.
4.Cover dish; bake in oven 20 minutes. Remove from oven; stir in beans. Cover; bake 30 minutes or until sauce thickens and chicken is tender. Season with salt and pepper. Preheat grill (broiler).
5.Sprinkle cassoulet with combined breadcrumbs and parsley; place under hot grill until browned.