This is one of those recipes that passes down through generations.
South African chicken, green bean and Russian cassoulet
- 90ml olive oil
- 1 chicken, cut into 8 pieces, or use ready-cut pieces
- 50ml cake flour
- salt and freshly ground black pepper, to taste
- 250g Russian sausages, sliced
- 1 onion, finely chopped
- 200g carrots, diced
- 1 small red chilli, seeded and chopped
- 1 garlic bulb
- 15ml balsamic vinegar
- 370ml red wine
- 4 rosemary sprigs
- 1 bay leaf
- 2 x 400g tins whole peeled tomatoes, drained
- 110g lentils
- 500g fresh green beans
- 1,2 litres good-quality chicken stock
- 5ml English mustard
- juice and zest of 1 lemon, grated
- 5ml sugar
Preheat the oven to 150°C.
Heat the olive oil in a deep casserole.
Coat the chicken in flour and season. Seal the chicken in the casserole together with the sausages. Remove the chicken and sausages, and set aside.
Add the onion, carrot and chilli to the casserole, and cook gently for 10 minutes.
Add the garlic and balsamic vinegar, followed by the wine, rosemary and bay leaf. Reduce the liquid by half over a moderate heat.
Pour in the tomatoes and reduce the liquid again by half. Stir in the lentils and green beans, and add the stock and mustard. Bring to a simmer.
Place the chicken back in the casserole. Add the lemon juice, zest and sugar, and adjust the seasoning.
Cover the casserole and put it in the oven for about 2 hours.
Serve with hot crusty bread.