Name: Chicken, sausage and bean cassoulet
Cook time: 85 min
Total time: 85 min
Yield: 8
Ingredients: 1 kilogram chicken pieces; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (60ml) olive oil; 10 pork chipolata sausages (300g); 1 brown onion (150g), chopped coarsely; 1 carrot (180g), chopped coarsely; 2 clove garlic, sliced thinly; 4 sprigs fresh thyme; 1 bay leaf; 2 tablespoon tomato paste; 800 gram canned diced tomatoes; 1 cup (250ml) chicken stock; 840 gram canned white beans, drained, rinsed; 1 cup (70g) stale breadcrumbs; 2 tablespoon finely chopped fresh flat-leaf parsley

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.

Looking for more chicken casserole dishes or more one pot meals?

Ingredients

1 kilogram chicken pieces

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (60ml) olive oil

10 pork chipolata sausages (300g)

1 brown onion (150g), chopped coarsely

1 carrot (180g), chopped coarsely

2 clove garlic, sliced thinly

4 sprigs fresh thyme

1 bay leaf

2 tablespoon tomato paste

800 gram canned diced tomatoes

1 cup (250ml) chicken stock

840 gram canned white beans, drained, rinsed

1 cup (70g) stale breadcrumbs

2 tablespoon finely chopped fresh flat-leaf parsley

Method

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.

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