Chicken And Bean Cassoulet - cooking recipe

Ingredients

3.5 oz dried cannellini beans, soaked overnight, drained, rinsed
2 tbsp olive oil
4 lb chicken, cut into 8 pieces
8 None pork and veal chipolata sausages
6 slices bacon, chopped
1 None leek, trimmed, thinly sliced
2 cloves garlic, minced
1 (13.5 oz) can chopped tomatoes
1 None carrot, peeled, chopped
4 cups chicken stock
3/4 cup breadcrumbs
2 tbsp fresh parsley, chopped + extra leaves, for garnish
None None mixed greens, to serve

Preparation

Preheat oven to 325\u00b0F. Bring a medium pot of water to a boil. Add beans and simmer for 15 mins, or until just tender. Drain.
Heat oil in a large heavy-bottomed frying pan. Working in batches, brown chicken for 4-5 mins. Set aside. Add sausages and cook for 4-5 mins, until browned. Set aside. Cook bacon for 4-5 mins, until crisp. Set aside.
Saute leek and garlic for 4-5 mins, cooking until tender. Add beans, tomatoes and carrot. Add stock. Season. Bring to a boil then transfer mixture to a casserole dish. Add chicken, sausage and bacon. Bake, covered, for 45 mins.
Sprinkle with breadcrumbs and parsley and bake, uncovered, for 45 mins, or until liquid has thickened slightly and chicken is cooked through. Serve sprinkled with reserved parsley and mixed greens.