delicious - - MATT PRESTON -


“The se­cret to mak­ing this fancy bean stew taste meaty and sticky like it’s been cooked for four hours is the pow­dered gela­tine. Sneaky or what! Adding the beans in two batches means the first lot breaks down, giv­ing a won­der­fully creamy tex­ture.”

4 chicken thigh cut­lets (bone in, skin on) 1 tbs ex­tra vir­gin olive oil 8 pork chipo­latas 2 each car­rots, cel­ery stalks and onions,

finely chopped 250g piece speck or ba­con, rind

re­moved, cut into 1cm lar­dons 2 gar­lic cloves, crushed 1 bunch flat-leaf pars­ley, leaves picked, stalks finely chopped (we used Wool­worths Macro) 1 cup (250ml) white wine 2 tsp pow­dered gela­tine 1 cup (250ml) chicken stock, warmed 2 sage sprigs 1 bay leaf sprig 3 thyme sprigs 8 rose­mary sprigs, leaves chopped 400g can can­nellini beans, rinsed, drained 1/4 cup (30g) finely grated Gruyere (sub­sti­tute parme­san) 40g each panko and fresh bread­crumbs Finely grated zest of 1 lemon,

plus ex­tra lemon wedges to serve

Rub 1 tsp salt flakes over skin of chicken and chill, un­cov­ered, un­til needed. Pre­heat the oven to 180°C.

Heat oil in a deep-sided flame­proof roast­ing tray over high heat. Add chicken and sausages, and cook for 4 min­utes each side or un­til browned. Trans­fer to a plate.

Add carrot, cel­ery, onion and speck to tray and cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til veg­eta­bles have soft­ened. Add gar­lic and pars­ley stalks, and cook, stir­ring for 1 minute to soften gar­lic. Add wine, scrap­ing bot­tom of tray with a wooden spoon. Bring to a sim­mer and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til re­duced by half.

Grad­u­ally add gela­tine into the warm stock and stir to dis­solve, then pour into the tray. Add sage, bay leaf, thyme, rose­mary and half the can­nellini beans.

Re­turn chicken, skin-side up, and sausages to the tray and roast for 30 min­utes or un­til chicken is al­most cooked through. Care­fully add re­main­ing 200g beans, avoid­ing chicken (add more stock or wa­ter if cas­soulet looks dry). Sprin­kle cheese and bread­crumbs over en­tire sur­face of the cas­soulet and roast for a fur­ther 25 min­utes or un­til golden. Scat­ter with pars­ley leaves and lemon zest, and serve with lemon wedges.

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