Quick Cassoulet

Ingredients

• 1 x 15ml sp (1 tbsp) oil
• 1 large onion, thinly sliced
• 1 medium carrot, sliced
• 1 large garlic glove, crushed
• 2 streaky bacon rashers
• 400ml (14 fl.oz) chicken or beef stock
• 2 x 15ml sp (2 tbsp) Coleman’s Wholegrain Mustard
• 2 x 15ml sp (2 tbsp) black treacle
• 350g (12oz) chicken thighs, skinned, boned and cut into strips
• 1 x 42g can butter beans, drained
• 225g (8oz) smoked sausage, skinned and thickly sliced

Preparation

1. Heat the oil in a large saucepan and cook the onion, carrot, garlic and bacon for about 5 minutes or until golden brown.
2. Add the stock, mustard and treacle. Stir in the chicken, beans and sausage.
3. Bring to the boil, cover and simmer gently for 30 - 40 minutes, stirring occasionally. Serve with crusty bread to mop up the delicious juices.