Chicken and bean cassoulet
Skinless chicken drumstick
6 individual, bone removed, fat trimmed
Skinless chicken thigh
320 g, fat trimmed, halved (buy 400g)
1 medium, finely chopped
2 medium, cut into 1cm pieces
2 stick(s), cut into 1cm pieces
2 clove(s), thinly sliced
Canned diced tomatoes
1½ cup(s), (375ml)
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
1 bag(s), (4 sprigs)
140 g, (fresh)
2 tsp, finely chopped
- Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over medium heat. Add chicken in batches and cook, stirring, for 5 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in same dish. Add onion, carrots and celery and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Stir in paste, tomatoes, stock, beans and sprigs and bring to the boil. Return chicken to dish. Cover and bake for 1 hour or until meat is tender.
- Increase oven to 200°C or 180°C fan-forced. Combine breadcrumbs and thyme in a bowl, then sprinkle over cassoulet. Bake, uncovered, for 10–12 minutes or until crumbs are golden. Serve.