CHICKEN CASSOULET

SERVES 4-6 PREP 15 MINS COOK 1 HOUR 50 MINS

2 tbsp olive oil 4 chicken marylands 4 thick turkey or chicken sausages 2 onions, sliced 2 rashers rindless bacon, roughly chopped 4 garlic cloves, crushed 4 sprigs thyme 4 sprigs tarragon, plus extra leaves to serve 2 x 400g cans cannellini beans, drained, rinsed 1 cup white wine 1 cup chicken stock 250g grape tomatoes 3 cups fresh breadcrumbs

1 In a large heavy-based saucepan, heat oil on high. Brown chicken 5-6 mins, turning halfway. Remove to a plate.

2 In same pan, brown sausages, turning, 4-5 mins. Remove to a plate.

3 Using same pan, cook onion, bacon, garlic and herbs 4-5 mins until golden.

4 Return chicken and sausages to pan with 1 can of beans, wine, stock and tomatoes. Reduce heat to low. Simmer gently, covered, 1½ hours.

5 Stir remaining beans through and sprinkle evenly with crumbs. Place under a hot grill 3-5 mins until golden brown. Scatter with extra tarragon, to serve.