This is a southwest France classic. Its a rich, hearty stew that the whole family will love!
Preheat oven to 180°C for 15 minutes.
Heat the Sauté Pan over medium-high heat for 3 minutes.
Place the chicken in a bowl. Add 1 tablespoon of oil, garlic and herbs. Massage over the chicken pieces.
Add 1 tablespoon of duck fat to hot Sauté pan and brown chicken, 4 or 5 pieces at a time.
Set aside. Brown sausages.
Add remaining oil to the pan together with the garlic, onion and capsicum.
Cook, stirring, for 3 minutes.
Return chicken to the pan with parsley, beans and stock. Stir well.
Cover and place in the oven for 40 minutes.
Serve with potatoes, sautéed in 1 tbsp. duck fat.