for 4 person

Stew

1 tbsp	oil
4	chicken wings (approx. 300 g)
1	onion, finely chopped
1	garlic clove, squeezed
300 g	carrots, peeled, cut into approx. 3 cm pieces
1 tbsp	tomato puree
1 dl	red wine
3 dl	meat bouillon

1 tin	borlotti beans (approx. 400 g), rinsed, drained
1 tin	white beans (approx. 400 g), rinsed, drained
1 tsp	dried thyme
¼ tsp	cayenne pepper
250 g	smoked bacon
250 g	Vaud sausages, cut diagonally into approx. 2 cm pieces
1	bay leaf
1	clove
	salt and pepper to taste

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.

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