Cupboard Cassoulet

[biliy]

Ok, was at home sick all darn week with this dodgy FLU thingy so i have been eatin outta my cupboards/freezer. Anything quick as i havent been well.

For this reciepe IF you have one of those lovely pots you can use on both top of stove and oven with its own lid that is oveproof, tis good for this dish.

Found a couple of Chorizo, any old chicken breast/thigh meat and some garlic in the freezer, in the cupboard...a tin of cannellini beans, couple of onions and a tin of tomatoes. Also chicken stock (or cube). A few mixed herbs too. A splash of. White wine and a tiny amout of oil.

Fry onions with sliced Chorizo (to rend a little which reduces that amount of oil required), add in Chicken to seal and Garlic with the mixed herbs (just be a little careful not to burn the Garlic if too high temp). Add in splosh of white wine and tomatoes and stock to cover everything, bring back to low simmer.

Add beans, chuck in oven at 180C for (well depends on chicken thickness) i would say at least 1 hour.

Once chick is coooked, you can remove all the "bits" from the pan except for a few of the beans which if you would like to have a slightly thicker cassoulet you can mush up (or for more purists use evaporate method) tp obtain required (personal choice) suace thickness.

Was yummy.

[Nuviana]

I make a pretty close verson of this. chuck in some celery seasoning (not celery salt) or if yer keen diced celery, and some capsicums of any color also

[tavrah]

ok Nuv what in sam hell is a capsicom? oh lord here we go again this damned Canadian not knowing what your ingrediants are called.

[Gamanern]

bell pepper?

[Nopayne]

green peppers Tav.

[biliy]

Green peppers, but can also have red or yellow and occassionally mulitcoloured.

[Nuviana]

yep.. can add any color or all colors