How to Make It
In a large enameled cast-iron casserole, heat the oil. Add the chicken and garlic and cook over moderate heat, turning, until browned, about 8 minutes. Add the sausages, stock and tarragon sprigs and bring to a boil. Simmer for 15 minutes. Stir in the lentils, cover and cook over moderate heat until tender, about 30 minutes. Season the cassoulet with salt and pepper, garnish with chopped tarragon and serve.