Description
A variation on the traditional recipe for cassoulet
Ingredients
1 Tbsp (15 ml) canola oil
8 free-range chicken drumsticks and thighs
8 pork sausages
250 g streaky bacon, diced
1 large onion, finely chopped
2 stalks celery, diced
2 large carrots, diced
250 g button mushrooms
1 tsp (5 ml) dried thyme
3 bay leaves
1 C (250 ml) red wine
2 x 400 g cans whole tomatoes
2 fat cloves garlic, chopped
1 tsp (5 ml) sugar
1 x 400 g can cannellini beans, rinsed and drained
salt and pepper, to taste
Crumb topping
1 C (250 ml) fresh breadcrumbs
3 Tbsp (45 ml) grated Parmesan
handful of chopped flat-leaf parsley
Instructions
Preheat the oven to 180 °C.
In a large pot, heat the oil and brown the chicken pieces and pork sausages. Remove and keep to one side. In the same pot, add the bacon and sauté until crispy, then add the onion, celery and carrots and cook until soft. 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 the breadcrumb topping and sprinkle over the dish. Bake for 40 minutes until golden and bubbling.
Serve with a fresh baguette, rice or creamy polenta.
