I love cassoulet and it is a labour of love to make the version true to the French tradition. I would never insult the French by calling this recipe Cassoulet so I think Cheats Cassoulet is a fair description. It is a quicker, simpler version but really delivers in flavour. If you are French and read this recipe you will probably be crying “Sacre Bleu!” so forgive me but if you don’t have the hours to make the proper version nor the full range of ingredients, please give this a go as I don’t think it will disappoint your taste buds. This recipe will serve two very hungry people or two people with some leftovers.
4 Chicken Drumsticks
4 Good Quality Pork Sausages
400gm can Cannellini Beans
500ml Chicken Stock
1 Onion, diced
2 Garlic Cloves, crushed
Flour for dusting chicken legs
1 sprig of Rosemary
1 small bunch of Thyme
Salt and Black Pepper to season
For the topping:
2 cups of Panko breadcrumbs
2 rashes of Streaky Bacon, finely diced
A small knob of butter
Heat the olive oil in a medium cast iron casserole, add sausages and brown on all sides. Remove and set aside and then dust the chicken drumsticks in flour which has been seasoned with black pepper and add to cassserole, cooking until nicely browned all over. Remove the drumsticks and then add the onions and garlic and cook until the onions are translucent.
Add the Cannellini beans (drain and rinse them first) and then add the rosemary and thyme. Add back the sausages and chicken drumsticks and then pour over the chicken stock and season. Bring the stock up to a simmer. Whilst waiting, melt the butter and mix through the panko bradcrumbs, bacon and parsley until coated. When the stock is simmering, turn off the heat and sprinkle the breadcrumb mixture in a thick layer over the top. Cook in a 200 deg C oven for an hour – the breadcrumbs will be beautifully browned with the stock bubbling up around the edges.
Serve with a green salad or green vegetables of your choice.