Braised Chicken, Toulouse Sausages and Beans Recipe

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serves:

4

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Cassoulet is a classic French dish that’s not too dissimilar from a British casserole recipe. This one-pot version is inspired by the French dish and is full of flavour thanks to the mix of red wine and herbs.

HOW TO MAKE BRAISED CHICKEN, TOULOUSE SAUSAGE AND BEANS

Taken from One Pot Wonders by Lyndsay Bareham (Michael Joseph; £18.99)

Ingredients

  • 6 rashers of smoked streaky bacon
  • 1 tablespoon vegetable oil
  • 6 Toulouse sausages
  • 3 tablespoons olive oil
  • 2 red onions (300g)
  • 1 sprig of rosemary
  • 3 sprigs of thyme
  • 1 bay leaf
  • 2 cloves of garlic
  • 8 free-range chicken thigh fillets
  • 2 tablespoons flour
  • 150ml red wine
  • 300ml chicken stock
  • 400g tin of chopped tomatoes
  • 2 x 400g tins of haricot or butter beans
  • a squeeze of lemon juice
  • salt and freshly ground black pepper
  • 25g flat-leaf parsley

Method

  • Heat the oven to 170˚C/gas mark 3. Slice the bacon into batons. Heat the vegetable oil in a spacious lidded heat- and ovenproof casserole dish over a medium heat. Brown the sausages thoroughly and remove them to a mixing bowl. Wipe out the pan, add a tablespoon of the olive oil and fry the bacon crisp while you peel, halve and slice the onions into half-moons. Tie the herbs together with string. Peel and chop the garlic. Add the onions to the bacon with the herbs. Stir occasionally and cook for about 15 minutes until the onions turn sloppy. Add the garlic, cook for a couple of minutes then tip the contents of the pan over the sausages

  • Dust the chicken with the flour. Heat the remaining 2 tablespoons of olive oil in the pan and brown the chicken in batches. Return all the chicken to the pan, then pour in the wine, stirring so that the flour thickens the juices. Let it bubble for a couple of minutes, then add the stock, sausages and onion and simmer, giving the odd stir, for 5 minutes

  • Put in the tomatoes, beans, lemon juice, and season generously with salt and freshly ground black pepper. Simmer for a further 5 minutes, give a final stir and remove from the heat. Carefully drape a sheet of baking parchment over the top letting it rest on the food. Catch the edges of the paper with the lid. Cook on a middle shelf in the oven for 60 minutes

  • Stir well, taste the juices and adjust the seasoning. Chop the parsley, stir it in and serve

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