Chicken And Pork Cassoulet - cooking recipe

Ingredients

3 thick slices stale crusty bread, torn
None None Handful fresh flat-leaf parsley leaves
2 slices bacon, coarsely chopped
2 tbsp butter, melted
2 tbsp olive oil
6 None pork sausages
1 tbsp flour
6 None chicken legs
1 None onion, sliced
3 cloves garlic, crushed
3 large sprigs fresh thyme
1 sprig fresh rosemary
2 cans (15 oz each) cannellini beans, drained and rinsed
2 1/2 cups chicken stock

Preparation

Preheat the oven to 400\u00b0F. Place bread, parsley and bacon in food processor and pulse to chop. Pour butter through feed tube and process to form chunky breadcrumbs.
Heat oil in a Dutch oven on medium-high heat. Fry sausages until golden-brown all over. Remove from pan and set aside.
Place flour in a large bowl; season with sea salt and black pepper and stir to combine. Coat chicken legs in flour. Place in pan and cook, turning, for 3-5 mins, until browned all over.
Return sausages to pan. Stir in onion, garlic, thyme, rosemary, beans and stock. Season and bring to a simmer. Remove from heat. Sprinkle breadcrumbs evenly over top.
Bake for 1 hour, or until meat is cooked through and breadcrumbs are golden and crunchy.