Chicken-bean cassoulet

Name: Chicken-bean cassoulet
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 can(s) (850 ml) small white beans; 1 (approx. 1.5 kg) ready-to-cook chicken; 50 g Bacon (breakfast bacon); 500 g Carrots; 2 Onions; 2 Garlic cloves; 7-10 Tbsp salt, pepper, sweet paprika; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 2 TABLESPOONS White wine vinegar; 1⁄2 Federation Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 can(s) (850 ml) small white beans
1 (approx. 1.5 kg) ready-to-cook chicken
50 g Bacon (breakfast bacon)
500 g Carrots
2 Onions
2 Garlic cloves
7-10 Tbsp salt, pepper, sweet paprika
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
2 TABLESPOONS White wine vinegar
1⁄2 Federation Parsley

Directions

1
Rinse the beans in a sieve and let them drain. Divide the chicken into about 8 pieces, wash and pat dry. Cut bacon into strips. Peel, wash and slice the carrots. Peel and chop onions and garlic.
2
Rub chicken parts with salt and pepper. Heat the oil in a frying pan. Brown the chicken parts in it all around. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
Remove chicken parts. Fry the bacon, carrots, onions and garlic in hot frying fat. Deglaze with 1⁄2 l water and tomatoes and bring to the boil. Season with salt, pepper, paprika, 1 teaspoon sugar and vinegar.
4
Put the beans and chicken pieces into the roaster and braise open in the hot oven for about 1 hour.
5
Wash parsley, shake dry and chop finely. Season the cassoulet with salt, pepper and paprika and serve sprinkled with parsley. Serve with farmhouse bread.