French-style Slow-cooked Casserole with Chicken, Lamb and Beans


3-1/2 lb roasting chicken
1 lb dried navy beans, soaked overnight and drained
2 bay leaves
2 large onions, peeled and sliced
2-3 garlic cloves, crushed
1 bouquet garni
2 medium carrots, scraped and thinly sliced
2-1/4 1b lean lamb, cut into fingers
4 celery stalks, thinly sliced
1 lb tomatoes, skinned and sliced
3 tablespoons tomato paste
1 teaspoon whole grain mustard
freshly ground black pepper
2 tablespoons chopped parsley
1 tablespoon chopped parsley, to garnish


  1. Preheat oven to 300ºF.
  2. Put the chicken and beans in a large pan with the bay leaves, 1 sliced onion, the garlic and the bouquet garni. Cover with water, bring to the boil, cover the pan and boil for 10 minutes. Lower the heat and simmer for 1 hour.
  3. Drain the chicken and beans, reserving the stock. Cut the flesh from the bones. Discard the bouquet garni and bay leaves.
  4. In a large casserole, make layers of the chicken, beans, remaining onion, carrots, lamb, celery and tomatoes. Mix together the tomato paste, mustard and 41/2 cups of the reserved stock, season with salt and pepper and stir in the parsley.

  5. Pour the stock into the casserole and cook, uncovered, in a preheated oven for 3 hours.
  6. Add a little more hot stock, if necessary with the parsley sprigs and return to the oven for 45 minutes.

Makes 8-10 servings.

Source: Recipes for Good Health