Name: Chicken and pork cassoulet
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 3 thick slices (150g) stale crusty bread, torn; handful parsley leaves; 2 middle bacon rashers, rind removed and chopped roughly; 40 gram butter, melted; 2 tablespoon olive oil; 6 pork sausages; 1 tablespoon flour; sea salt and cracked black pepper; 6 chicken legs; 1 onion, sliced; 3 clove garlic, minced; 3 large thyme springs; 1 rosemary spring; 2 x 400g tins cannellini beans, drained and rinsed; 2 1/2 cup chicken stock

Chicken and pork cassoulet

This classic French dish is rich and comforting; perfect for a cosy night in.

Serves 4

Prep

10M

Cook

1H 15M

Total

1H 25M

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Ingredients

3 thick slices (150g) stale crusty bread, torn

handful parsley leaves

2 middle bacon rashers, rind removed and chopped roughly

40 gram butter, melted

2 tablespoon olive oil

6 pork sausages

1 tablespoon flour

sea salt and cracked black pepper

6 chicken legs

1 onion, sliced

3 clove garlic, minced

3 large thyme springs

1 rosemary spring

2 x 400g tins cannellini beans, drained and rinsed

2 1/2 cup chicken stock

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place bread, parsley and bacon in bowl of food processor and pulse to chop. Pour butter down mixer spout and process to form chunky breadcrumbs.

3.Heat olive oil in casserole or ovenproof saucepan over medium-high heat. Cook sausages on all sides until golden-brown. Remove from casserole and set aside.

4.Place flour in mixing bowl, add salt and pepper and stir to combine. Coat chicken legs in flour. Place in casserole (or saucepan) and brown on all sides, about 3 to 5 minutes.

5.Return sausages to casserole and stir through sliced onion, garlic, thyme, rosemary, beans and stock. Season and bring to a simmer. Remove from heat and sprinkle breadcrumbs evenly over top.

6.Bake in oven for 60 minutes until meat is cooked and breadcrumbs are golden and crunchy. Serve.

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