Chicken And Chorizo Cassoulet

• 1 1.7kg (2 1/2 pound) chicken, joined into 8 portions
• Plain (all-purpose) flour for dusting
• 1 tablespoon olive oil
• 2 chorizo, sliced
• 1 brown onion, peeled and chopped
• 3 garlic cloves, peeled and crushed
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 2 cups (500ml) chicken stock
• 1 400g can chopped tomatoes (it's 411g can in the U.S.)
• 2 bay leaves
• 6 sprigs thyme
• 1 400g can cannellini (white) beans, drained and rinsed
• Sea salt and cracked black pepper
• Crusty bread, to serve

1. Dust the chicken in the flour and shake to remove excess. Heat the oil in a large, heavy-based saucepan over high heat. Add the chicken and cook, in batches, for 6-8 minutes or until browned. Remove from pan and keep warm.
2. Add the chorizo, onion, garlic, carrots and celery to the pan and cook for 3-4 minutes or until softened. Add the tomato paste and cook for a further minute.
3. Return the chicken to the pan and add the stock, tomatoes, bay leaf and thyme. Bring to a boil then reduce heat to low and cook, covered, 30 minutes. Remove the lid and continue cooking for 20-30 minutes more, or until the sauce has thickened. Add the beans, salt and pepper to combine.

chicken, flour, olive oil, chorizo, brown onion, garlic, carrots, stalks celery, tomato paste, chicken, tomatoes, bay leaves, thyme, cannellini, salt, crusty bread

Taken from www.epicurious.com/recipes/member/views/chicken-and-chorizo-cassoulet-51312801 (may not work)