This week’s dish from Karen is:
A meaty sausage and chicken casserole with either cannellini, haricot, or butter beans to add flavour and texture and of course…..protein. Very comforting and warming.
6 boneless, skinless chicken thighs, cut into small pieces
6 sausages….Cumberland or Lincolnshire
( chorizo sausage optional extra!)
1 can chopped tomatoes
1/2 cup chicken stock + 1/2 cup of white wine
Oil for frying
1 onion chopped
2 carrots peeled and cut into chunks
2/3 cloves of garlic, minced
Salt n pepper
1/2 tsp thyme
Heat the oven to 180degrees.
You will need a casserole dish.
Season the chicken on both sides with salt and pepper and fry til brown in the oil. Put on one side.
Brown the sausages and then add the lardons. Put aside.
Sauté the onion, 2 mins and then add the garlic, cook for 1 minute.
Add the stock and wine.
Add the tomatoes and herbs, carrot, bring to the boil.
Add all the meat to the pot/ casserole dish and cook in the oven uncovered for 30 minutes.
Stir in the beans and bake for a further 25 mins covered.
Remove the bay leaf and stir in the bacon and serve, with mashed potatoes.