Comforting Cassoulet

This is a fab dish which I like to serve up with cornbread. It’s another one that freezes really well which is always a bonus.

Ingredients – to serve 6
6 chicken thighs (skinless, boneless & cut into cubes)
6 sausages (each cut into 6 pieces)
100g diced chorizo
Large red onion (finely chopped)
6 cloves garlic (crushed)
6 sprigs of fresh lemon thyme (leaves removed, sprigs discarded)
Tbsp capers
300ml white wine
300ml stock
Tin of tomatoes
Tin of chick peas
Tin of butter beans

Method:
– dry fry the chicken and sausages in a fairly hot non-stick pan for a few mins

– add the onions and garlic, and cook for a few more mins until soft, then add the thyme & chorizo and stir well

– add the wine, stock and tomatoes. Bring to the boil, and cook on a med-high heat for around half an hour to thicken up. At this point turn down to a low heat and cook for another half an hour

– add the chick peas, butter beans and capers after this, and cook for a further five minutes

– serve piping hot

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