I made this this evening for Alberto and I. I’d had the day off and he’d been in London for a work meeting so I thought I’d do a nice casserole as it would be easy for him to re-heat if he got home late. As it was he was home before I even started cooking, but there you go!
I have to confess that I didn’t use flageolet beans simply because I couldn’t find any. Three likely shops let me down and so in the end I settled for cannellini beans. I also bunged in a sliced leek, as I do like a bit of leek.
Whilst I did add the sausages as suggested by the recipe I did not add them whole, but instead skinned them, broke each sausage up into five lumps and rolled them into sausagemeat meatballs.
250g of flageolet beans
8 chicken thighs
2 onions, peeled and sliced
2-3 dessert apples, peeled and chopped into chunks
1 leek, sliced (optional)
1 tablespoon of plain flour
2-3 sprigs of rosemary
3-4 bay leaves
500ml of chicken stock
50ml of crème fraîche
A splash of tarragon vinegar (I had none so I opted for sherry vinegar instead and that seemed to work well)
A bunch of tarragon, chopped
If you’re using dried beans then you’ll need to soak them in cold, salty water, for 8-10 hours. Oonce you’ve soaked them rinse them well and then simmer in plenty of water for 30 minutes or so, until nearly tender.
Preheat the oven to 180. (Now, I have to confess that I did this all on the hob, as I don’t have a suitable casserole dish that works both on the hob and in the oven. It works just as well The choice is yours.)
Heat the olive oil in a large saucepan. Add the chicken and brown well on both sides. Remove from the saucepan and set aside.
Fry the sausages (or sausage balls!) in the same oil, until browned, then remove and set aside.
Add the onions (and leek) to the pan and fry until softened, then add the chunks of apple and continue cooking until softened but not coloured. Sprinkle on the flour to absorb the excess fat.
Add the rosemary and bay leaves and then gradually add the stock, stirring constantly.
Return the chicken and sausage to the pan and add the cooked beans. (or drained and rinsed beans if you had to use tinned beans like I did.)
Cook in the oven (or on the hob) with a lid on, for about 40-45 minutes, until the chicken is cooked through. (You may want to add a little extra liquid during the cooking, so keep an eye on it. I did chuck in a splash of white wine.)
When the casserole is cooked, add the crème fraîche, tarragon vinegar and chopped tarragon and stir well to combine. Season and serve
Very tasty indeed. The rosemary and tarragon give the dish a distinctive flavour and work well with the chicken and the beans.
I served it with wasabi mash and steamed spring greens.