Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stew
How it's done
Stew
Heat the oil in a cooking pot, reduce the heat, brown the chicken for approx. 4 mins., then remove. Add the onion, garlic and carrots, sauté for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the red wine and stock, bring to the boil. Reduce the heat.
Add the beans, thyme and cayenne pepper, mix. Add the bacon and sausage with the chicken. Place the bay leaf and clove on top, season.
Cook in the oven
Cover and cook for approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove, cut the bacon into pieces approx. 2 cm wide, return to the pot. Remove the bay leaf and clove, plate up the cassoulet.
| Serve with: | Bread |
|---|---|
| Tip: | Instead of using tinned beans, soak 150 g each of dried borlotti beans and white beans in water for approx. 12 hrs., drain and cook in boiling water for approx. 2 hrs. until soft. |
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