Cassoulet of Sausage and Chicken
Ingredients
500g haricot beans
6 chicken drummettes
1/4 cup olive oil
750g sausages
2 onions
4 teaspoons of crushed garlic
2 celery sticks
1 carrot
4 bacon rashers
2 x 440g cans tomatoes
1 1/2 cups chicken stock
2 tablespoons chopped sage leaves
6 black peppercorns
2 bay leaves
Method
Place beans in water and soak overnight.
Drain.
Place beans in large saucepan of boiling water, cook, uncovered until beans are tender.
Drain.
Slice sausages.
Peel onions and carrot.
Chop finely onions, carrot, celery and bacon.
Meanwhile, heat oil and cook sausages and chicken.
Drain on paper towel.
Wipe pan clean.
Preheat oven to 150C.
Cook onion, garlic, celery, carrot and bacon, stirring for 10 minutes.
Add crushed tomatoes, stock, sage, peppercorns and bay leaves, bring to the boil.
Stir in beans, sausages and chicken.
Transfer to a casserole dish.
Bake uncovered for 2 hours.
