Here it is, then, the first experiment (serves 2-3):
The result was quite good. Haricot beans ended up nice and soft and creamy (not sure if this was just because they were a fresh bag, or whether something more subtle was going on).
If anything was wrong, the balance was too much towards the meat side of things. It could probably have done with just the legs and wings of the bird, with the crown set aside for something else.
I must, from now on, make two small bouquet garni, instead of one large one. It wouldn't go fully down into the stock.
Compared to the "normal" cassoulet recipe, this one has a lighter flavour than one with Confit of Duck and Toulouse sausages in (which can be a bit on the rich side).
All (clean) comments welcomed.
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