Cassoulet

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Ingredients

• 1 tbsp oil
• 4 chicken wings
• 1 onion
• 1 garlic clove
• 300 g carrots
• 1 tbsp tomato puree
• 1 dl red wine
• 3 dl meat bouillon
• 1 tin borlotti beans
• 1 tin white beans
• 1 tsp dried thyme
• 0.25 tsp cayenne pepper
• 250 g smoked bacon
• 250 g Vaud sausages
• 1 bay leaf
• 1 clove
• salt and pepper to taste

Steps

1. 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.
2. 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.
3. 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.