Chicken and pork cassoulet

Готовим Meat Chicken and pork cassoulet

Heres a recipe made for making and freezing, then thawing and enjoying on another night - less work and more 'me' time!

Lables: High protein Low carb Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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.
  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.
  3. Combine breadcrumbs and parsley in a bowl (See note for freezing instructions). Sprinkle over sausage mixture.
  4. Bake for 45 minutes or until chicken is cooked through and liquid nearly absorbed. Stand for 15 minutes. Serve with green beans.

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1 tbsp olive oil
12 chicken drumettes
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

Adv

Autors
Preparation time
25
Cooking time
1:05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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