This slow-cooked pork and chicken dish is a hearty French stew with black eyed beans and topped with a crunchy breadcrumb topping.
Looking for more chicken casseroles?
Ingredients
Method
1.Place beans in a medium bowl, cover with cold water; stand 3 hours or overnight. Drain. Rinse under cold water; drain.
2.Preheat oven to 180°C/350°F.
3.Heat oil in a large flameproof baking dish; cook pork, chicken and sausages, in batches, until browned all over.
4.Cook onion, celery, leek and thyme in same dish, stirring, until onion softens. Add wine; cook, stirring, 5 minutes. Return pork, chicken and sausages to dish with tomatoes, stock and beans; bake, covered 40 minutes.
5.Uncover; sprinkle with combined breadcrumbs, parsley and butter. Bake, uncovered, 40 minutes or until meat is tender and top is lightly browned.
To freeze, pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Thaw overnight in the fridge. Reheat in a 180°C/350°F oven for 30 minutes or microwave on medium power (50%) until heated through.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
