Cassoulet

4 hours

Ingredients

• 400g chicken leg w/ skin (or duck leg)
• 400g pork belly in large chunks
• 400g thick sausages
• 1 cup red wine
• 2 cups chicken stock (or 1 tblsp bone broth)
• 1 large onion diced
• 4 garlic cloves diced
• 400g of carrots in large chunks (3-4 medium)
• 800g of beans drained (2 cans)
• 400g celery in large chunks (1/2 stick)
• 400g tinned chopped tomatoes
• 2 tbsp herbs
• 1 tsp sugar
• 50g bread crumbs

Cooking

1. Brown onion and garlic in pot
2. Brown meat and add to pot
3. Add remaining ingredients but breadcrumbs
4. 3 hours covered @ 150c
5. Add breadcrumbs over top
6. 0.5 hours uncovered (or longer to reduce)

Links

• https://www.lavenderandlovage.com/2012/02/cheats-french-style-cassoulet-bean-and-sausage-casserole-in-the-slow-cooker-or-le-creuset.html

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