Ingredients
Method
1.Place beans in a medium bowl, cover with cold water; stand overnight. Drain. Rinse under cold water; drain. Cook beans in a large saucepan of boiling water, uncovered, 10 minutes; drain.
2.Heat oil in a large flameproof baking dish; cook chicken, in batches, until browned all over. Remove from pan.
3.Cook sausages, in batches, in same dish until browned all over. Drain on absorbent paper; halve sausages. Reserve 1 tablespoon of fat from dish; discard remainder.
4.Preheat oven to 160°C/325°F.
5.Heat reserved fat in same dish; cook onion, carrot, garlic and thyme, stirring, until onion softens. Add paste; cook, stirring, 2 minutes. Return chicken to dish with drained beans, rind, tomatoes, stock and the water; bring to the boil. Cover; cook in oven 40 minutes. Uncover; cook 1¼ hours or until liquid is almost absorbed and beans are tender.
6.Preheat grill (broiler).
7.Sprinkle cassoulet with breadcrumbs; place under hot grill until breadcrumbs are browned lightly.
Ask the butcher to cut the chicken thigh cutlets in half for you. To freeze: Pack into freezerproof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat, covered, in a 160°C/325°F oven for 30 minutes or microwave on medium power (50%) until heated through.
Note
