This is a winter family favourite, easy to make ahead and reheat and or transport. It is my version of a typical "Plat toulousain" (from Toulouse in the south of France). The original has a bread crumb crust on top and takes forever to make. I suggest using a big enamelled cast iron pot for this recipe.
Cut the bacon slices in 4, and cook, on medium high heat, until crisp.
Remove bacon pieces and set aside.
Brown the chicken pieces and the sausages in the bacon fat, on medium high heat for 10 to 15 minutes, turning the pieces often to brown them on all sides.
Remove from pan and reserve.
Sauté the onions, garlic and parsley in the same pan for 5 minutes (add some butter if necessary) on high heat.
Then add the tomato sauce, the wine, salt and pepper and bring to a boil on high heat.
Return chicken and sausages to pan, add beans.
Reduce to medium heat cover and cook for 45 minutes.
Five minutes before the end add bacon pieces.
Ingredients
Directions
Cut the bacon slices in 4, and cook, on medium high heat, until crisp.
Remove bacon pieces and set aside.
Brown the chicken pieces and the sausages in the bacon fat, on medium high heat for 10 to 15 minutes, turning the pieces often to brown them on all sides.
Remove from pan and reserve.
Sauté the onions, garlic and parsley in the same pan for 5 minutes (add some butter if necessary) on high heat.
Then add the tomato sauce, the wine, salt and pepper and bring to a boil on high heat.
Return chicken and sausages to pan, add beans.
Reduce to medium heat cover and cook for 45 minutes.
Five minutes before the end add bacon pieces.