I buy a lot of magazines, and this recipe was on the cover of one that I bought and I knew I just had to make it. It was delicious, so tasty and just a perfect little dish that was quite easy to make.
There are two ways to cook this, the method shown below (in the oven) and the second way is by cooking it on the stove top.
The first way, you place it in the oven and forget about it for 2 hours, which is great when you are busy, as after a bit of preparation you can just place it in the oven and forget about it. Then you finish it on the stove top.
The second way, I simmered it for 2 hours on low with the lid on, moving the pot around every now and then to ensure it doesn't catch and burn on one spot, then I removed the lid and simmered a further 30 minutes, stirring occasionally, here you cook it until the sauce has thickened to your liking.
Either way of cooking works perfectly.
Now I don't know what is normally served with a cassoulet but as we love tagliatelle, I serve it over that. The sauce seeps into the pasta and it is just delicious. You could serve it with mashed potato also.
So if you are looking for an easy, yet tasty dinner idea, look no further this is great.
8 skinless chicken thigh fillets, halved
Salt and pepper, to season
2 tablespoons plain flour
2 teaspoons extra virgin olive oil, plus extra
250g chorizo, cut into 1cm thick slices
250ml dry white wine
2 tablespoons tomato paste
2 teaspoons smoked paprika
500ml chicken stock
8 eschalots, peeled
3 cloves garlic, smashed, roughly chopped
1 carrot, sliced into 1cm thick rounds
1 stick celery, diced
4 sprigs thyme
1 fresh bay leaf
2 x 400g tin cannellini beans, drained, rinsed
Preheat oven to 140C/120C fan forced.
Put the chicken pieces in a large zip lock bag, season generously, add flour and shake well to coat.
Heat oil in a large heavy based ovenproof saucepan (it needs to have a lid) over a medium heat. Add the chorizo and cook, stirring occasionally, for 8 minutes or until the chorizo is golden and the fat has rendered from it. Remove chorizo from pan and set aside on a plate, leaving the oil in the pan.
Cook chicken in batches, turning occasionally, for 5 minutes or until golden, but not cooked through. Add a little extra oil between batches, if necessary. Remove the chicken and set aside on a plate.
Add wine, tomato paste and paprika to the pan and cook, stirring to incorporate anything stuck to base of the pan, for 5 minutes.
Return chicken and chorizo to the pan along with 1 cup water, chicken stock, eschalots, garlic, carrot, celery, thyme and bay leaf. Stir to ensure everything is covered by the liquid. Bring to a simmer, then cover with a lid and transfer to your preheated oven.
Cook, covered, for 2 hours.
After 2 hours, add the beans and cook a further 30 minutes, but this time on the stove top with the lid off over low-medium heat, stirring occasionally so it does not catch on the base of the pot as it reduces.
Serve hot with tagliatelle or mashed potato.
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