Chicken Cassoulet

• 1 None 14 oz can navy beans, drained and rinsed
• 3.5 oz bacon
• 3 cloves garlic, peeled and sliced
• 1/2 lb celeriac (celery root), peeled, cut into cubes
• 3 None carrots, peeled and sliced
• 1 1/2 lb potatoes, peeled and diced
• 2 tbsp fresh thyme, chopped, plus extra for garnish
• 3 None bay leaves
• 4 None chicken drumsticks
• None None Pinch of sweet paprika
• 1 cup dry white wine
• 1 cup vegetable stock

1. Preheat the oven to 325u0b0F. In a casserole dish, mix the beans, bacon, garlic, celeriac, carrots, potatoes, thyme and bay leaves.
2. Season the chicken legs with salt, black pepper and a pinch of paprika. Place the chicken legs on top of the vegetables. Mix the wine and stock and pour over. Cover and cook for 30 mins. Remove the lid and cook for a further 30 to 45 mins.

navy beans, bacon, garlic, celery root, carrots, potatoes, thyme, bay leaves, chicken drumsticks, sweet paprika, white wine, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/16179 (may not work)