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James Tanner's BBQ baked bean and chicken cassoulet
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2 tablespoons of olive oil
8 boneless free-range chicken thighs, skin on
3 slices of smoked bacon, diced
1 medium onion, diced
1 tablespoon chilli powder
2 cloves garlic, crushed
2 x 415g can baked beans, drained
200g smoked sausage, sliced in 0.5cm thick slices
3 tablespoon Worcestershire sauce
1 tablespoon dark soy sauce
2 tablespoon white wine vinegar
3 sprigs of thyme
50g brown sugar
250ml chicken stock
1 small red chilli, diced and deseeded
Crushed sea salt and freshly ground black pepper
1. Pre heat the oven to 200°C/400°F/gas mark 6.
2. Heat a large non-stick frying pan over a medium heat, add 1 tablespoon of the oil and sear the chicken thighs for 1 minute both sides. Remove from pan and set aside.
3. Put all the remaining ingredients in a 3.5 litre casserole dish and stir well to combine. Place the sealed chicken thighs on top, put the lid on the casserole dish and cook in the oven for 30 mintues.
4. Remove the chicken, stir the bean and sausage mixture and replace the chicken on top. Cook, uncovered, for a further 10 minutes. Leave to stand for 5 minutes off the heat before serving.
This recipe is taken from Old Favourites, New Twists by James Tanner (Kyle Books, 2013, £15.99)
Photography: Anders Schønnemann
This recipe was first published in July 2013.