Three-poussin pot-roast cassoulet with toulouse sausages

Three-poussin pot-roast cassoulet with toulouse sausages
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 2 hours 15 minutes to cook

This is a wonderfully warming cassoulet recipe perfect for cold days. It’s easy to make, comforting, and packed full of flavour.

Nutrition: per serving

Calories
582kcals
Fat
19.7g (5.7g saturated)
Protein
58.6g
Carbohydrates
24.6g (3.5g sugars)
Fibre
7.9g
Salt
1.7g
Calories
582kcals
Fat
19.7g (5.7g saturated)
Protein
58.6g
Carbohydrates
24.6g (3.5g sugars)
Fibre
7.9g
Salt
1.7g

Ingredients

  • 2 tbsp olive oil
  • 3 poussins (or, if you prefer, one large free-range chicken)
  • 150g piece smoked bacon, cut into thick slices, or bacon lardons
  • 6 Toulouse sausages, twisted in the middle to make 12 smaller sausages, then cut to separate
  • 1 large onion, finely sliced
  • 1 celery stick, finely sliced
  • 3 garlic cloves, finely chopped
  • 500ml dry white wine
  • 1 bouquet garni (see tip)
  • 500ml chicken stock, hot
  • 2 x 400g tins haricot beans, drained and rinsed
  • Handful of fresh flatleaf parsley, chopped
  • 50g fresh breadcrumbs

Method

  1. Preheat the oven to 140°C/fan120°C/gas 1. Heat the oil in a large heavy-based casserole. Season the poussins or chicken well, then brown lightly all over. Remove and set aside. Add the bacon to the pan and fry gently for 5 minutes until lightly golden, then remove with a slotted spoon.
  2. Add the sausages to the dish and fry over a medium heat for 1-2 minutes to brown, then remove and set aside with the bacon.
  3. Gently fry the sliced onion and celery for 10 minutes until soft and translucent, then add the garlic and fry for a further minute. Pour in the white wine and bubble briskly for 5 minutes until reduced by a third.
  4. Return the poussins/chicken, bacon and sausage to the pan, then add the bouquet garni and pour in the stock. Season well, bring to the boil, then transfer, uncovered, to the oven for 1 hour (1 hour 20 minutes if you’re using a whole chicken).
  5. Remove the casserole from the oven and increase the temperature to 200°C/fan 180°C/gas 6.
  6. With a slotted spoon remove the poussins/chicken and sausages and set aside. Put the casserole on the hob and boil the liquid over a high heat for about 20 minutes until the liquid has reduced by half.
  7. Remove from the heat, gently stir in the beans and parsley, then return the poussins/chicken and sausages to the dish. Scatter over the breadcrumbs – mainly around the birds, leaving most of the poussin/chicken breast(s) exposed – then return to the oven for 20 minutes. Serve with steamed greens.

delicious. tips

  1. A bouquet garni is a bundle of herbs tied with string that is used to flavour stock, soups and stews. You can buy ready-made dried ones from most supermarkets or, for better flavour, make your own using fresh herbs: tie together 2 rosemary sprigs, 2 thyme sprigs, a couple of parsley stalks and a bay leaf.

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