Cassoulet

Method

1. 1
   • sausage6
   • chicken thigh6 g
   • bacon150 g
   • olive oil2 tbsp

   Brown the meats — Heat the oven to 160°C. Brown the sausages and chicken thighs in the olive oil in a large casserole for 10 minutes, then set aside. Fry the bacon until crisp.

   ⏱10 min
2. 2
   • onion2
   • carrot3
   • garlic4
   • tomato paste2 tbsp

   Soften the vegetables — Add the onions, carrots, and garlic and cook for 8 minutes. Stir in the tomato paste and cook for 1 minute.

   ⏱8 min
3. 3
   • cannellini beans800 g
   • canned tomatoes400 g
   • chicken stock5 dl
   • bay leaf3
   • fresh thyme4

   Combine and simmer — Return the meats, add the beans, tomatoes, stock, bay leaves, and thyme, and season. Bring to a simmer.

4. 4
   • breadcrumbs80 g
   • fresh parsley3 tbsp

   Bake until golden — Scatter the breadcrumbs over the top and bake uncovered for 100 minutes until the crust is golden and the stew is rich. Break the crust once and let it re-form. Finish with parsley.

   ⏱1 hr 40 min