Step 1

Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, heavy-based flameproof dish over high heat. Cook chicken and sausages, in batches, for 4 to 5 minutes or until browned. Transfer to a large bowl.

Step 2

Add onion, leek, bacon, garlic, and thyme to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato, bay leaves, beans, stock and 1 cup cold water. Return chicken and sausages to pan. Bring to the boil. Remove from heat.

Step 3

Combine breadcrumbs and parsley in a bowl (See note for freezing instructions). Sprinkle over sausage mixture.

Step 4

Bake for 45 minutes or until chicken is cooked through and liquid nearly absorbed. Stand for 15 minutes. Serve with green beans.