Chicken, chorizo and white bean cassoulet


Finally, he says ‘mummy’. I rewarded him with cassoulet.

Serves 4

6 chicken thighs, boned, skin on

1 whole chorizo

1 dessert spoon goose fat

1 small bunch rosemary, finely chopped

2 cloves garlic, crushed

2 dessert spoons tomato puree

1 can white beans – cannellini or butter beans

1 small glass water

A couple of slices of bread worth of breadcrumbs (when I’m feeling Nigella-y, I crumb and freeze portions of going-stale bread)

Fry the chicken breasts, skin down, in the goose fat till the skin’s crisp and golden. Add two thirds of the chorizo, chopped into chunks, at the end then tip all of the meat into a casserole dish.

Combine the crushed garlic, beans, tomato puree and two thirds of the rosemary. Thin with a little of the melted goose fat from the pan. Add to the meat with the glass of water.

Chuck the breadcrumbs and the rest of the rosemary into the pan you fried the chicken in and fry gently till crisp. The chorizo fat will flavour them too.

Top the cassoulet with the crumbs then the rest of chorizo, finely sliced, bring to a fast simmer on the hob and cook on a low heat with the lid on for a couple of hours (say 140 degrees or in the Aga simmering oven). Serve with green salad and maybe a little bread for mopping up the juices.


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