I call this recipe Cassolé as a play on words as this is neither truly a casserole nor a cassoulet but is a happy accident combining the best bits of both. A cassoulet is all about sausage and beans, whereas a casserole is usually about slow cooked meat and vegetables but thankfully this dish ticks both of these boxes wonderfully. The olé on the end is a nod to the chorizo used in this recipe, which when combined with the paprika gives a gorgeously smokey Spanish depth.
I came about this dish because I’m too ill to go shopping. When I’m ill cooking is the last thing on my mind so things tend to get a little bit processed. I needed a meal I felt was going to do me good but needed something I could make without trying. it also NEEDED to be easy to swallow, comfort food and above all else substantial and feel good for me.
I rooted through the freezer and came up with some chicken pieces I could use and after searching my cupboards I found tins of various beans and tomatoes I was going to make bean chilli with. A final search through the fridge gave me both a chorizo link and the veggies for this recipe and whilst it’s not in my nature to open wine just for cooking, in this recipe it does make a difference.
So here you have it, my chicken and chorizo Cassolé…
- Chicken pieces (or a whole portioned chicken)
- 1 chorizo link chopped into pieces
- 1 large red onion- rough diced
- 1 carrot – finely diced
- 2 Sticks celery sliced
- 2 peppers (I had one red and green) sliced
- 1 tin chopped tomato
- 1 carton passatta
- 1 glass of white wine
- 1pint chicken stock
- Smoked paprika
- Sprig Rosemary
- 1 tin mixed pulses & 1 tin butter beans both drained
- In a bowl mix the chicken pieces with salt pepper & paprika, shaking to coat
- In a heavy bottom wide low casserole fry off each piece of chicken till browned but not cooked through then set aside till ready to use.
- In the same pan fry off the onions, garlic, celery, carrots and peppers till softened.
- Turn up the heat and add the the wine to deglaze the pan, using a wooden spoon to loosen any crusty bits then add in the tomatoes and passatta followed by the stock and stir to combine
- Add the chicken back in then add the chopped rosemary then gently stir till the chicken is covered.
- Pop a lid on then simmer for 20 minutes. Meanwhile strain the two tins of pulses then after 20 minutes add these to the pan. Stir and then recover leaving on a very low temperature for a further hour
- Once finished turn off the heat and this will wait with the lid on till you are ready to eat it- in fact it keeps really well.
This is a great one pot meal and actually really easy to throw together. It works wonderfully well with either crusty bread or small roast potatoes but is hearty enough to serve on its own.