Chicken, Sausage and Bean Cassoulet Recipe
Photo: ACP Magazines Limited
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.
Ingredients
Directions
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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