Hairy Dieters Special Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tsp oil6 good quality herby sausages (at least 85% meat)4 celery sticks3 medium carrots2 large onions, halved and sliced6 small boneless skinless chicken thighs (about 450g)2 fat garlic cloves, crushed200g piece lean smoked gammon, diced2 * 400g tin chopped tomatoes150ml red wine300ml water1 tsp caster sugar1 tsp dried chilli flakes1 bay leaf5 bushy sprigs fresh thyme400g tin cannelini beans, rinsed and drained400g tin butter beans, rinsed and drainedfreshly ground black pepper
brush a non stick frying pan with a tiny amount of oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, until nicely browned on all sides. Meanwhile trim the celery and peel the carrots then cut both into diagonal slice about 1.5cm thick.
Preheat the oven to 180c (160c fan) or Gas 4.
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 all visible fat then cut them 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. Transfer everything to a flameproof casserole dish.
Stir in the gammon, celery, carrots, tomatoes, red wine and water then sprinkle the caster sugar and chilli flakes in. Stir in the bay leaf and thyme and season well with black pepper. Bring 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.
Just before the cassoulet is ready, prepare a garnish of roughly chopped parsley tossed with orange zest. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the garnish on each one.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
Preheat the oven to 180c (160c fan) or Gas 4.
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 all visible fat then cut them 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. Transfer everything to a flameproof casserole dish.
Stir in the gammon, celery, carrots, tomatoes, red wine and water then sprinkle the caster sugar and chilli flakes in. Stir in the bay leaf and thyme and season well with black pepper. Bring 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.
Just before the cassoulet is ready, prepare a garnish of roughly chopped parsley tossed with orange zest. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the garnish on each one.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 463.7
- Total Fat: 22.4 g
- Cholesterol: 38.2 mg
- Sodium: 740.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 8.5 g
- Protein: 34.4 g
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