Three poussin Pot roast Cassoulet With Toulouse Sausages recipes
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
- parsley
- 50g fresh breadcrumbs
Instructions
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