Three-poussin pot-roast cassoulet with toulouse sausages recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 3 poussins (or, if you prefer, one large free-range chicken)
• 150g piece smoked bacon, cut into thick slices, or bacon lardons
• 6 Toulouse sausages, twisted in the middle to make 12 smaller sausages, then cut to separate
• 1 large onion, finely sliced
• 1 celery stick, finely sliced
• 3 garlic cloves, finely chopped
• 500ml dry white wine
• 1 bouquet garni (see tip)
• 500ml chicken stock, hot
• 2 x 400g tins haricot beans, drained and rinsed
• Handful of fresh flatleaf parsley, chopped
• 50g fresh breadcrumbs