WINTER WARMERS

CHICKEN CASSOULET

SERVES 4 PREP 25 MINS COOK 1 HOUR

2 tbsp olive oil
8 chicken lovely legs
8 chicken chipolatas
1 leek, trimmed, sliced
100g pancetta, chopped roughly
3 garlic cloves, crushed
2 sprigs rosemary
2 sprigs thyme, plus extra to serve
½ cup white wine
2 cups chicken stock
400g can cherry tomatoes
400g can cannellini beans, rinsed, drained
1 bay leaf
200g sourdough bread, 2cm cubes

1 Preheat oven to 180°C.

2 In a large flameproof casserole dish, heat half oil on high. Brown chicken legs 4-5 mins, turning. Remove from dish. Repeat with chipolatas.

3 In same pan, heat remaining oil on medium. Saute leek and pancetta 4-5 mins. Add garlic, rosemary and thyme. Cook 2 mins.

4 Pour in wine, simmer 2 mins. Return chicken to pan with stock, tomatoes, beans and bay leaf. Simmer 5 mins.

5 Sprinkle bread over, spray with oil. Bake 45 mins or until golden and chicken is cooked through.

Sprinkle cassoulet with extra thyme. Serve