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Ingredients

1 tablespoon olive oil
12 chicken drumettes (see note)
8 pork chipolata sausages
1 large brown onion, finely chopped
1 small leek, trimmed, halved, washed, thinly sliced
150g middle bacon rashers, rind removed, chopped
2 garlic cloves, crushed
2 sprigs fresh thyme
400g can crushed tomatoes
2 dried bay leaves
400g can cannellini beans, drained, rinsed
1 cup Massel chicken style liquid stock
2 cups fresh breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley leaves
Steamed green beans, to serve

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, heavy-based flameproof dish over high heat. Cook chicken and sausages, in batches, for 4 to 5 minutes or until browned. Transfer to a large bowl.
Step 2 Add onion, leek, bacon, garlic, and thyme to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato, bay leaves, beans, stock and 1 cup cold water. Return chicken and sausages to pan. Bring to the boil. Remove from heat.
Step 3 Combine breadcrumbs and parsley in a bowl (See note for freezing instructions). Sprinkle over sausage mixture.
Step 4 Bake for 45 minutes or until chicken is cooked through and liquid nearly absorbed. Stand for 15 minutes. Serve with green beans.

Chicken and pork cassoulet

How to make Chicken and pork cassoulet

Ingredients

Method