CHICKEN AND CHORIZO CASSOULET

CHICKEN AND CHORIZO CASSOULET image

Yield 8 servings

Number Of Ingredients 16

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1 1.7kg (2 1/2 pound) chicken, joined into 8 portions
Plain (all-purpose) flour for dusting
1 tablespoon olive oil
2 chorizo, sliced
1 brown onion, peeled and chopped
3 garlic cloves, peeled and crushed
2 carrots, peeled and chopped
2 stalks celery, chopped
1 tablespoon tomato paste
2 cups (500ml) chicken stock
1 400g can chopped tomatoes (it's 411g can in the U.S.)
2 bay leaves
6 sprigs thyme
1 400g can cannellini (white) beans, drained and rinsed
Sea salt and cracked black pepper
Crusty bread, to serve

Steps:

Dust the chicken in the flour and shake to remove excess. Heat the oil in a large, heavy-based saucepan over high heat. Add the chicken and cook, in batches, for 6-8 minutes or until browned. Remove from pan and keep warm. Add the chorizo, onion, garlic, carrots and celery to the pan and cook for 3-4 minutes or until softened. Add the tomato paste and cook for a further minute. Return the chicken to the pan and add the stock, tomatoes, bay leaf and thyme. Bring to a boil then reduce heat to low and cook, covered, 30 minutes. Remove the lid and continue cooking for 20-30 minutes more, or until the sauce has thickened. Add the beans, salt and pepper to combine.