Chicken and pork cassoulet

Recipes / Meat

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

Recipe «Chicken and pork cassoulet» presented in category Recipes / Meat, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.