Chris' Cassoulet

Serves 6-8
Calories: 380-500 kcal/serving

Chris

Ingredients

6 Toulouse pork (spicy) sausages
500g pork fillet, thickly sliced
6 chicken thighs, skinned & boned
150g lardons (or pancetta)
3 bay leaves
2 carrots, diced
4 sticks of celery, diced
2 large cloves of garlic, crushed
1 medium onion, chopped
800g tinned chopped tomatoes
14oz can butter beans
14oz can cannellini beans
14oz can flageolet beans
200ml white wine
300ml chicken stock
 ¾ tsp chilli flakes
1 tsp caster sugar
4-5 sprigs fresh thyme
olive oil
salt & pepper
 

Method

  1. Fry the pork fillet, sausages (whole), and chicken thighs until browned, and set aside.

  2. Deglaze pan with wine and stock. Bring to the boil.

  3. In another large pan, fry lardons until golden. Add onions and vegetables and fry gently until soft.

  4. Add the tomatoes, beans, and the wine and stock mixture.

  5. Add the sausages (cut into thirds), chicken and pork fillet, with the chilli, sugar, thyme and bay leaves.  Season.

  6. Cover, and put in pre-heated oven at 140°C for 2 hours.

  7. After 2 hours, remove the lid, and cook for another 20-30 minutes.

  8. Serve with rice or hot crusty bread.

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