4 boneless, skinless chicken thighs, opened out flat
1 large onion, chopped
2 celery sticks, chopped
2 teaspoons smoked paprika
2 x 400 g (13 oz) cans chopped tomatoes with garlic and herbs
2 x 400 g (13 oz) cans cannellini beans, rinsed and drained
8 tablespoons fresh white breadcrumbs
2 tablespoons chopped parsley
salt and pepper
Heat 2 tablespoons of the oil in a large saucepan, add the sausages and chicken thighs and fry for 5 minutes, turning occasionally, until browned. Remove the meat from the pan and slice the sausages.
Add the onion and celery to the pan and fry for 2–3 minutes until slightly softened. Add the paprika, stir well and return the sausages and chicken to the pan. Add the tomatoes and beans and season. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
Meanwhile, heat the remaining oil in a frying pan, add the breadcrumbs and fry, stirring, until golden. Serve the cassoulet sprinkled with the breadcrumbs and parsley.