The Hairy Bikers Special Cassoulet Food

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OUR SPECIAL CASSOULET RECIPE - BBC FOOD

From bbc.co.uk
Cuisine French
Category Main Course
Servings 6
  • Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides.
  • Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick.
  • Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned.
  • Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half.
  • Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over.
  • Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper.
  • Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
  • Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes.


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