Chicken, Sausage And Bean Cassoulet - cooking recipe

Ingredients

2 1/4 lbs bone-in chicken pieces
1/2 cup flour
1/4 cup olive oil
10 oz pork sausages or other variety
1 None onion, coarsely chopped
1 None carrot, coarsely chopped
2 cloves garlic, thinly sliced
4 sprigs fresh thyme
1 None bay leaf
2 tbsp tomato paste
1 can (28 oz) diced tomatoes
1 cup chicken stock
2 cans (15 oz each) white beans, drained and rinsed
1 cup stale breadcrumbs
2 tbsp finely chopped fresh flat-leaf parsley

Preparation

Preheat the oven to 400\u00b0F.
Coat chicken in flour; shake off excess. Heat half the oil in a Dutch oven on medium-high heat. Cook chicken, in batches, until browned. Remove from pan. Cook sausages in same pan until browned. Remove from pan.
Heat remaining oil in same pan. Cook onion, carrot, garlic, thyme and bay leaf, stirring, until onion softens. Add tomato paste; cook, stirring, 1 min. Return chicken and sausages to pan with undrained tomatoes and stock; bring to a boil. Cover pan.
Bake in oven 20 mins. Remove from oven; stir in beans. Cover; bake 30 mins or until sauce thickens and chicken is tender. Season with salt and pepper. Preheat the broiler.
Sprinkle cassoulet with combined breadcrumbs and parsley. Broil until breadcrumbs are browned.