Barbecue bean and chicken cassoulet
Pop this barbecue baked bean and chicken cassoulet in the centre of the table and let the whole family dig in
James Tanner, TV chef and co-owner of Plymouth brasserie Barbican Kitchen, shares his recipe for barbecue baked bean and chicken cassoulet.
www.barbicankitchen.com
Serves 4
Oven temp 200°c / gas 6
- Olive oil 2 tbsp
- Chicken thighs 8, boneless and free-range with skin on
- Smoked bacon rashers 3, diced
- Onion 1 medium, diced
- Chilli powder 1 tbsp
- Garlic cloves 2, crushed
- Baked beans 2 x 415g cans, drained
- Smoked sausage 200g, sliced
- Worcestershire sauce 3 tbsp
- Dark soy sauce 1 tbsp
- White wine vinegar 2 tbsp
- Fresh thyme 3 sprigs
- Tomato ketchup 100ml
- Brown sugar 50g
- Chicken stock 250ml
- Red chilli 1, small, deseeded and diced
- Crushed sea salt and freshly ground black pepper to season
- Preheat the oven to 200°c / gas 6.
- Heat a large non-stick frying pan over a medium heat, add one tablespoon of the oil and sear the chicken thighs for 1 minute on both sides. Remove from the pan and set aside.
- Fry the bacon in the chicken oil for 2 minutes until crisp then add the onion, chilli powder and garlic and cook for 1 minute to soften.
- Put all the remaining ingredients in a 3.5l casserole dish. Add the sauteed onion mixture and stir to combine. Place the chicken thighs on top, put the lid on the casserole and cook in the oven for 30 minutes.
- 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 before serving.
You will need
- Olive oil 2 tbsp
- Chicken thighs 8, boneless and free-range with skin on
- Smoked bacon rashers 3, diced
- Onion 1 medium, diced
- Chilli powder 1 tbsp
- Garlic cloves 2, crushed
- Baked beans 2 x 415g cans, drained
- Smoked sausage 200g, sliced
- Worcestershire sauce 3 tbsp
- Dark soy sauce 1 tbsp
- White wine vinegar 2 tbsp
- Fresh thyme 3 sprigs
- Tomato ketchup 100ml
- Brown sugar 50g
- Chicken stock 250ml
- Red chilli 1, small, deseeded and diced
- Crushed sea salt and freshly ground black pepper to season
Method
- Preheat the oven to 200°c / gas 6.
- Heat a large non-stick frying pan over a medium heat, add one tablespoon of the oil and sear the chicken thighs for 1 minute on both sides. Remove from the pan and set aside.
- Fry the bacon in the chicken oil for 2 minutes until crisp then add the onion, chilli powder and garlic and cook for 1 minute to soften.
- Put all the remaining ingredients in a 3.5l casserole dish. Add the sauteed onion mixture and stir to combine. Place the chicken thighs on top, put the lid on the casserole and cook in the oven for 30 minutes.
- 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 before serving.
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