Chicken, sausage and bean cassoulet
A rich, slow-cooked chicken, sausage and bean cassoulet originating in the south of France.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
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 cloves garlic, sliced thinly
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 800 grams canned diced tomatoes
- 1 cup (250ml) chicken stock
- 840 grams canned white beans, drained, rinsed
- 1 cup (70g) stale breadcrumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley
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