Hello, hello, hello!
The weather has done a complete 180 and is back to being cold, miserable and wet after having teased us with a few precious days of glorious sunshine, warmth and gentle breezes. And although I don’t exactly need an excuse to eat slow cooker style food, the weather certainly lends itself much better to this type of dish. It’s also meant I feel much better about being indoors, working on my latest sewing project rather than being outside – brrr!
This is a recipe the family put together, and it’s divine. It’s very simple to make, but thanks to the various ingredients, such as chorizo, it packs a flavour punch. It’s also better if you chop your vegetables finely rather than adding them in large chunks, as they soak up the flavours a lot more. You could also thicken the sauce up if you like, but I found this much nicer with lots of sauce that could then be soaked up with some delicious grain-free, gluten-free bread!
The reason I like this so much, the glorious flavour notwithstanding, is how simple it is to customise it. For example, we found about 500g of chicken thigh fillet is more than enough for this recipe. But then we bulked it up by adding even more vegetables to it. So it came out as quite well-rounded, and you had the feeling of having had a complete meal even after one or so servings. You can also easily leave the tomato paste out of the dish, which we did for Dad’s allergies. But also because it’s nice to have a slow cooked meal that doesn’t have a tomato edge to it once in a while.
So for all you slow food fans out there, I definitely recommend giving this a whirl.
Adapted from Better Homes and Gardens’
Chicken, Chorizo and Bean Cassoulet
Serves: 4, Prep: 15-20 mins, Cook: 4 hrs
- 500g chicken thigh fillets
- Salt and pepper to taste
- Olive oil, for cooking
- 250g chorizo, sliced
- 250ml dry white wine
- 2 tbsp tomato paste (Optional)
- 2 tbsp gluten-free plain flour
- 2 tsp smoked paprika
- 500ml gluten-free chicken stock
- 8 eschalots
- 1 parsnip, peeled and diced
- 1 tsp minced garlic
- 2 carrots, peeled and diced
- 2 sticks celery, diced
- A sprinkle of dried thyme
- 2 bay leaves
- 400g tin canellini beans, drained and rinsed
- 1-2 cups of water
- Preheat oven to 160C.
- Put chicken in a large ziplock bag and season. Add the flour and shake well to coat.
- Heat the oil in a large, ovenproof, lidded saucepan or dish over medium heat.
- Add the chorizo and cook, stirring, for up to 8 mins or until the chorizo is golden and the fat rendered from it.
- Remove the chorizo and set it aside.
- NOTE: I’m not a huge fan of the texture of fat in these sorts of dishes so we often empty out the pan to remove the fat or skim as we cook.
- Cook the chicken in batches, turning occasionally, for up to 5 mins each or until browned.
- Remove the chicken and set aside.
- Add the wine, tomato paste if using, and paprika to the pan, and cook for up to 5 mins or until the sauce starts to stick to the bottom of the pan.
- Return the chicken and chorizo to the pan, along with 1 cup of water and the remaining ingredients – minus the beans. Bring up to a simmer then cover with a lid and transfer to the oven.
- Cook, covered, for 3 hrs. Then add the beans and cook for a further 30 mins. Taste test. If your sauce is too thick for your liking, or too salty, you can add the remaining cup of water, stir, and cook for a minute or two more.