Chicken cassoulet

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In modern times, cassoulet is often served as a more elevated dish that often includes expensive cuts or meats like duck or goose. However, it originated in the south of France as a medieval peasant recipe, and would have been made with whatever meat was available. The name cassoulet comes from the word cassole, referring to the traditional clay pot in which it is cooked.

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1. Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the oil in a casserole dish over a high heat. Working in batches to avoid crowding the pan, cook the chicken thighs and sausages for 8-10 minutes until browned on all sides. Transfer to a plate and set aside.
2. Add the lardons to the same pan and cook for 4-5 minutes until golden. Add the onion, carrots and celery. Season and cook for 5-6 minutes until softened.
3. Add the garlic and cook for one minute longer. Pour over the wine, bring to a simmer and cook until reduced by about half. Stir in 200ml stock along with the bay, rosemary and thyme. Season well.
4. Return the chicken to the dish, skin-side up, then add the sausages and cannellini beans. Cover with a lid and place in the oven for 30 minutes.
5. Season the breadcrumbs with salt and pepper, then sprinkle over the top of the chicken and sausages. Return to the oven without the lid for 20-25 minutes until the top is golden and the chicken is cooked throughout.
6. Top with chopped parsley and lemon zest, then serve with a green salad and some crusty bread.