Cassoulet Fait Maison

This is very much a basic, easy version which I threw together to cook slowly as I nursed my Sunday hangover.

Ingredients: (4 people)

• 4 pieces of chicken (drumsticks/thighs)


• 4 pieces of belly pork


• Length of Toulouse or 'grosse' saucisse, or 1 thick, coarse sausage per person


• 2 tins tomato pulp


• 500g tin haricots blanc


• Herbes de Provence


• Salt, pepper


• 2 tomato tins of water

Method:

• Throw everything except the beans into a large casserole dish with a lid


• Bung in the oven for about 2.5 hours at around 120 degrees, until the chicken nearly done


• Turn up the oven to 220 and bung in the beans


• Cook for a further 20-30 minutes


• Serve with fresh, crusty bread