Recipe

Chicken cassoulet

May 31, 2009 2:00pm
  • 3 hrs cooking
  • Serves 8
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Ingredients

Chicken cassoulet
  • 1 cup (200 grams) dried haricot beans
  • 500 gram spicy italian sausages
  • 250 gram pork sausages
  • 4 chicken thighs
  • 4 chicken breasts on the bone
  • 1 tablespoon 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 millilitres) dry white wine
  • 3 cup (750 millilitres) water
  • 2 tablespoon tomato paste
  • 1/4 cup fresh flat-leaf parsley, chopped finely

Method

Chicken cassoulet
  • 1
    In a large bowl, cover beans with water. Stand overnight; drain. Rinse under cold water; drain.
  • 2
    Preheat oven to 180°C.
  • 3
    In a large saucepan of boiling water, cook sausages, uncovered, 2 minutes; drain.
  • 4
    Remove skin from chicken; cut breasts in half.
  • 5
    Heat oil in 5-litre (20-cup) flameproof casserole dish; cook chicken and sausages, in batches, until browned. Drain on absorbent paper; slice sausages thickly.
  • 6
    Add bacon to dish; cook, stirring, until crisp. Drain on absorbent paper.
  • 7
    Return chicken to dish with beans, garlic, spices, vegetables, wine, the water and tomato paste. Cook, covered, in oven 1½ hours.
  • 8
    Add sausages; cover. Cook about 30 minutes or until sausages are cooked. Season to taste. Serve sprinkled with bacon and parsley.

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