Possum’s Recipe Book

Chicken Cassoulet

Serves 6

Olive oil 
6 sausages 
6 boneless chicken thighs - cut in half 
2 pieces gammon steak - cubes 
4 celery sticks - thinly sliced 
3 carrots - thickly sliced 
2 onions - cut in quarters 
1 garlic clove - finely sliced 
2 tins tomatoes - chopped 
150 oz red wine 
300 ml water 
1 tsp sugar 
1 tsp chilli flakes 
1 bay leaf 
Handful fresh thyme 
1 tin cannellini beans - drained and rinsed 
Black pepper 
Fresh parsley 

Method 

Pre-heat oven to 180C (Fan) 

Using a non-stick fry pan add sausages to brown on all sides. 
Then add chicken and brown on both sides, with the onions and garlic. 
Add everything to a large flameproof casserole or Le Creuset. 
Stir in the gammon, celery, carrots, tomatoes, red wine and water. 
Sprinkle over sugar chilli flakes, add bay leaf, thyme and 
season with black pepper. 
Bring the cassoulet to a simmer on the hob, ten cover with a lid and 
put in the oven. 
Cook for 45mins. 
Take the Le Creuset out of the oven and stir in the beans. 
Cover with the lid and cook for another 30mins. 

Serve in deep bowls with parsley sprinkled on top.