Name: Chicken cassoulet
Cook time: 180 min
Total time: 180 min
Yield: 8
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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