Three-poussin pot-roast cassoulet with toulouse sausages

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.