A recipe for my take on French Cassoulet, made with a whole chicken. Bacon, pork sausage and chicken pieces are seperately seared in a cast iron pot on a stove, each time retaining the fats made. Keeping the fats each time adds extra flavour.
Vegetables are layered on the bottom of the pot and partially cooked, then seared bacon, pork sausage and chicken added on top, followed by a mixture of Cannelinni beans, tomato paste, white wine, chicken stock and Herbes De Provence. Finally bay leaves are added on top and it’s baked for 1 hour 15 minutes.Read More