Ingredients: - 4 chicken legs - 2 tbsp olive oil - 1 tin haricot blanc - 1 tin kidney beans - 1 tin tinned tomatoes - 1 brown onion, medium diced - 2 cloves of garlic, crushed - thyme, picked and chopped - flat leaf parsley; picked and roughly chopped - rocket - lemon
1. Colour the chicken legs in a heavy based pan on both sides, transfer these to an oven proof dish, season and then transfer these to the oven at 175°C or Gas mark 4 – these will take around 45 minutes to 1 hour.
2. In the same pan, add 2 tbls olive oil and sauté the onion until soft, once softened, add the Garlic and continue to stir so this does not burn.
3. Now add the chopped thyme and stir this for a further 20 seconds, add the tomatoes and let this come to the boil.
4. Once the sauce had come up to the boil, add the tins of drained beans and stir. Once the chicken is cooked, drain on some kitchen towel, zest the lemon over the chicken legs and use the juice to make a simple dressing with your remaining oil. Serve the chicken on top of the cassoulet with some dressed rocket on the side.