Easy Cassoulet

Ingredients
2 x chicken thighs
1 x saucisson or small chorizo ring
1 x onion
1 x celery stalk
1 x large carrot
1 x tin of canellini or haricot beans
vegetable oil
2 x pints water (approx)
1 x knorr chicken stock pot
1 x heaped teaspoon dried rosemary
1 x heaped teaspoon thyme
generous grind salt
generous grind black pepper

Utensils
kettle
knife
chopping board
saucepan
oven proof pot
ladle


Method
01. Boil kettle and put water in the saucepan with chicken stock jelly. Bring to boil and add chicken thighs. Make sure water covers the chicken. Top up water if not.

02. Keep chicken on the boil for 40 minutes.

03. After the 20 minutes of the chicken boiling, FINELY chop the onion, celery and carrot. Chop saucisson into 1cm chunks.

04. Sweat onion and celery in oil in the oven proof pot. Add rosemary, thyme, salt and black pepper. Add saucisson after a few minutes and cook until onion is soft. Add carrot. Keep stirring.

05. When the chicken has cooked remove from stock with a ladle. Remove stock from heat BUT DO NOT POUR AWAY. Remove skin and pick meat off the thighs. Add meat to vegetables.

06. Add stock to vegetables and meat. Add tin of beans and its water.

07. Stir well and add pot to oven 180 degrees for 30 minutes.

08. Serve as it or with chunky bread or rice

Tip
Freezes well.