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Barbecue baked bean and chicken cassoulet
Serves 4 Starters and mains
Ingredients
- 2tbsp olive oil
- 8 boneless chicken thighs, skin on
- 3 rashers smoked bacon, diced
- 1 medium onion, diced
- 1tbsp chilli powder
- 2 garlic cloves, crushed
- 2 x 415g cans baked beans, drained
- 200g smoked sausage, sliced into ½cm thick slices
- 3tbsp dark soy sauce
- 2tbsp white wine vinegar
- 3 sprigs of fresh thyme
- 100ml tomato ketchup
- 50g brown sugar
- 250ml good chicken stock
- 1 small red chilli, deseeded and diced
Method
Preheat the oven to 200ºC/400ºF/ Gas 6.
Heat a large non-stick frying pan over a medium heat, add 1tbsp 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 3.5 litre casserole. Add the sautéed onion mixture and stir well to combine. Place the sealed 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. Return to the oven, uncovered, for a further 10 minutes. Leave to stand for 5 minutes before serving.
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