Chicken, Bacon, Butter Bean and Red Wine Cassoulet

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette. Slice widthways into 1cm thick pieces.

Step 2

Add the courgette and pepper to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through. Meanwhile, halve, peel and thinly slice the onion.

Step 3

Heat a drizzle of oil in a large saucepan on medium- high heat. Once hot, add the diced chicken, onion and bacon lardons. Season with salt and pepper and stir- fry until golden, 4-5 mins. Reduce the heat to medium-low, then fry for another 4-5 mins, until the onion has soened and the chicken s cooked through. d) Add the sugar (see pantry for amount) and cook until caramelised, 1 -2 mins more.

Step 4

While the onion fries, peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve. Cut the ciabatta into 1cm slices. Pop them onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Sprinkle over the hard Italian style cheese and bake the toasts on the middle shelf of your oven until golden,8-10 mins. Set aside to cool.

Step 5

While the onion fries, peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve. Cut the ciabatta into 1cm slices. Pop them onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Sprinkle over the hard Italian style cheese and bake the toasts on the middle shelf of your oven until golden,8-10 mins. Set aside to cool.

Step 6

Spoon the chicken, bacon and butter bean cassoulet between your serving bowls. Serve with the cheesy ciabatta toasts for dipping.