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Tony’s chicken cassoulet
Tony’s chicken cassoulet


  • 2 Tbsp olive oil
  • 1 chicken
  • 100g smoked bacon (I used NZ Free
  • Farmed Honey Cured Bacon from Kiwi Bacon), sliced
  • 2 heads garlic, cut in half through the middle
  • 1 stalk rosemary, leaves finely chopped
  • 1 Tbsp butter
  • 5 Spanish sausages, chopped into 2cm lengths
  • 2 cans white beans (such as cannellini), drained
  • ¾ cup chicken stock or water

Tony’s chicken cassoulet

Sarah Bowman
  • Serving size: Serves 6
  • Cooking time: More than 1 hour

Preheat oven to 200°C. Heat the olive oil in a large casserole dish and brown the chicken, turning to ensure it browns evenly on all sides.

Add the bacon, garlic and rosemary, cover with a lid and roast in the oven for 30 minutes.

Remove from the oven and carefully lift the chicken out onto a plate. Add the butter, sausages, beans and stock or water to the casserole dish and mix well with the other ingredients. Season with salt and pepper. Return chicken to the pot, replace the lid and return to the oven for a further 30 minutes.

To serve, lift the chicken onto a clean plate and cut into portions. Divide the flavoured beans between serving plates and top with pieces of roast chicken and remaining pan juices.

Article from the June, 2012 issue of Taste magazine.

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