Chicken and pork cassoulet

Recipe from: 24 April 2014
recipes chicken pork

Ingredients 20
Servings 4
Time 00:15

Ingredients

  • 1
    Tbs
    vegetable oil
  • 8
    free range chicken drumsticks and thighs
  • 8
    good quality pork sausages
  • 250
    g
    streaky bacon or smoked pork rashers - diced
  • 1
    large onion - finely chopped
  • 2
    celery sticks - diced
  • 2
    large carrots - diced
  • 250
    g
    button mushrooms
  • 5
    ml
    dried thyme
  • 3
    bay leaves
  • 1
    cup
    red wine
  • 2
    tins whole tomatoes
  • 2
    fat cloves garlic - chopped
  • 5
    ml
    sugar
  • 1
    tin cannellini beans - rinsed and drained
  • Salt and pepper to taste
  • Crumb topping:
  • 1
    cup
    fresh breadcrumbs
  • 3
    Tbs
    grated Parmesan
  • handful Italian parsley - chopped
 

Method

01:10
 
Preheat the oven to 180°C.

In a large pot, heat the oil and brown the chicken pieces and pork sausages, remove and set aside.

In the same pot, add the bacon and sauté until crispy, then add the onion, celery and carrot and cook until softened and flavourful. Add the mushrooms, thyme and bay leaves and sauté for 5 minutes.

Add the wine and reduce to half, then add the tomatoes, garlic and sugar and simmer, covered for 20 minutes. Add the beans and season to taste.

Arrange the chicken and sausages in a large baking dish, pour the sauce over, making sure bits of the chicken and sausages are sticking out.

Combine bread crumbtopping and sprinkle all over the dish.

Bake for 40 minutes until golden and bubbling.

Serve with fresh baguette, rice or creamy polenta.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.
 

Read more on: chicken  |  roast  |  recipes
 

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