Preparation time: 15–20 minutes, plus soaking
Cooking time: 2½ hours
* 500g dried beans, such as flageolets, soaked overnight and drained
* 25g butter
* 2tbsp olive oil
* 3 rindless bacon rashers, chopped
* 900g chicken legs
* 1 tbsp plain flour
* 300ml cider
* 150mlchicken stock
* 14 shallots
* 2tbsp clear honey, warmed
* 225g cooked beetroot, chopped
* salt and pepper
* baguette, to serve
1. Preheat the oven to 160°C/325°F/Gas Mark 3. Cook the beans in boiling water for 25 minutes, then drain thoroughly.
2. Heat the butter and oil in a large casserole. Add the bacon and chicken and cook for five minutes. Sprinkle with the flour, then add the cider and stock, stirring constantly to avoid lumps forming. Season to taste with salt and pepper and bring to the boil.
3. Add the drained beans, then cover the casserole tightly and bake in the centre
of the oven for two hours, or until the chicken is cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat. About 15 minutes before the end of the cooking time, uncover the casserole.
4. Gently cook the shallots and honey together in a frying pan for five minutes, turning the shallots frequently until golden.
5. Add the shallots and beetroot to the casserole and return to the oven for the last 15 minutes of the cooking time. Serve immediately, with baguette.
Recipe adapted from The Bistro Cookbook part of Parragon Books’ range of Love Food cookbooks. See parragon.com/lovefood. Reuse content