While strictly speaking this isn't a true cassoulet, it is nevertheless a delicious hearty casserole that has the basis of a cassoulet (beans, meat and sausages) and is ideal for a midweek meal. I used to make this a lot when I was a student as it had a little bit of everything in it and was an easy one-pot meal. Serve in bowls with hunks of chewy French bread or even better, some homemade garlic bread for mopping up the sauce. This is a really warming and delicious meal that you will love.
2 tbsp olive oil
150g chorizo, sliced
1 onion, finely chopped
1 stalk of celery, finely chopped
3-4 cloves of garlic, crushed
1 tsp paprika
1 tsp dried oregano
2 x 400g (1 x 28oz) tin of chopped tomatoes
1 tbsp tomato puree
Small pinch of chilli flakes (optional)
1 bay leaf
1 tsp sugar (optional)
250ml chicken stock
2 tins of cannellini beans, drained and rinsed
Salt and Pepper
4 chicken breasts, cut into bite-sized pieces
2 tbsp fresh Parsley
Extra virgin olive oil
Heat the oil in a large casserole pan then add chorizo. Cook until it is sizzling and just starting to turn golden brown. Remove from the pan with a slotted spoon and set aside then add the onion and celery to the pan. Cook for roughly 8 minutes until softened but not coloured, then add the garlic, paprika and oregano and cook for another minute stirring well.
Return the chorizo to the pan then add the tinned tomatoes, tomato puree, chilli flakes (if using), bay leaf, sugar, chicken stock, cannellini beans, salt and freshly ground black pepper. Stir well then leave to simmer for roughly 30 minutes until the sauce has reduced slightly.
Taste to check the seasoning and adjust if necessary, then add the chicken. Cook for another 10 minutes or until the chicken is cooked through. Remove the bay leaf then add a tablespoon of the parsley and stir before serving in bowls. Garnish with a little extra parsley and a drizzle of extra virgin olive oil.