Serves 8


  • 2 pounds chicken pieces
  • 1/2 cup plain (all-purpose) flour
  • 1/4 cup olive oil
  • 10 pork chipolata sausages
  • 1 medium onion, chopped coarsely
  • 1 large carrot, chopped coarsely
  • 2 cloves garlic, sliced thinly
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 Tbsp. tomato paste
  • 1 1/2 pounds canned, diced tomatoes
  • 1 cup chicken stock
  • 1 3/4 pounds canned white beans, rinsed, drained
  • 1 cup breadcrumbs
  • 2 Tbsp. finely chopped fresh flat-leaf parsley


    Preheat oven to 400°.

    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.

    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 boil. Cover; bake 20 minutes. Remove from oven; stir in beans. Cover; bake 30 minutes or until sauce thickens and chicken is tender. Season to taste. Preheat grill (broiler).

    Sprinkle cassoulet with combined breadcrumbs and parsley; place under grill until browned lightly.

    Reprinted with permission from Casseroles © 2013 edition, Sterling Publishing Co., Inc. Photography by ACP Magazines Limited and is reproduced with permission.

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