November 3rd, 2009 by Richard Julien
Rickards Dark chicken and chorizo cassoulet
Tasting notes:
The smoked Chorizo is perfect with the sweet maltiness of the Dark it gives it a pleasant contrast to the maple finish.
Ingredients:
4 tbsp EVO – Extra Virgin Olive Oil
¼ lb Spanish Chorizo, skinned and thickly sliced
¼ lb boneless chicken thigh meat, rough chop
3 leeks, thickly sliced (about 375g)
2 red chillies, de-seeded and finely chopped
4 cloves garlic, chopped
2 tbsp maple syrup
1 can cannelini beans – drained and rinsed
1 can chick peas – drained and rinsed
1 can of diced tomato
2 cups chicken stock
1 cup Rickards Dark
2 sprigs of rosemary
2 tbsp smoked paprika
2 tbsp dijon mustard
salt and pepper to season
Method:
- Preheat a large 4 quart stock pot
- Fry the chorizo low heat until the oil is released, add a little olive oils and the chicken. Season and add the paprika
- Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic, dijon and maple.
- Drain and rinse the beans, add them to the pot, and pour over the stock, bring to the boil and season lightly with freshly ground black pepper.
- Stir in the rosemary and Simmer for 30-35 minutes. Add the Rickards Dark and continue to simmer for 5 more minutes.
- Serve with warm bread and a cold pint of Distinction – Rickards Dark