Jamie's Feasts for a Fiver
By Jamie Oliver
1 hr
Not Too Tricky
serves 4
About the recipe
Taking inspiration from French cassoulet, this dish is all about getting maximum flavour from your meat using a few store-cupboard heroes. You’ve got to try it!
Recipe From
Ingredients
2 sausages
2 chicken thighs, skin on, bone in
olive oil
4 rashers of smoked streaky bacon
1 onion
3 cloves of garlic
1 carrot
½ a bunch of fresh thyme (10g)
1 savoy cabbage
1 bay leaf
¼ teaspoon paprika
red wine vinegar
2 tablespoons tomato purée
2 x 400g tins of haricot beans
2 slices of stale bread (80g)
2 teaspoons Worcester sauce
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Place a large casserole pan on a medium heat with the sausages, chicken thighs (skin-side down) and 1 tablespoon of olive oil. Roughly chop and add the bacon, and fry for 5 minutes to render, turning as needed.
- Peel and finely slice the onion and 2 cloves of garlic. Peel the carrot and roughly chop at an angle, placing the peelings into a large heatproof jug. Strip the leaves from half the thyme sprigs, adding the stalks and the remaining sprigs to the jug. Click off and add the outer cabbage leaves, cover with boiling kettle water to make a veg stock, and set aside to soften.
- Once golden, use tongs to pull off the chicken skin, adding it back to the pan. After a few minutes and once browned, remove the bacon, sausages and chicken skin to a plate (don’t worry about any sticky bits on the bottom of the pan – that’s all good flavour). Continue to cook the chicken, breaking it up slightly as you go, and add the carrots.
- Meanwhile, lightly oil a 24cm non-stick frying pan, then use the softened outer cabbage leaves (from the jug) to line the pan, overlapping slightly as you go.
- Add the bay and half the remaining thyme leaves to the casserole pan, then add the garlic, onion and paprika and cook until starting to soften, stirring well. Season with sea salt, black pepper and 1 tablespoon of red vinegar and cook for 1 minute.
- Pour in most of the stock from the jug, scraping up any nice sticky bits from the bottom of the pan. Stir in the tomato purée, followed by the beans (juices and all) and leave to tick away for 10 minutes, then discard any bones.
- Peel the remaining garlic clove then roughly chop with the bread, sprinkling over the remaining thyme leaves and the crispy chicken skin. Drizzle with 1 tablespoon of oil, then toss and scrunch together.
- Roughly chop the sausages and lay them on top of the stew along with the bacon, then scatter over the breadcrumbs. Cook in the oven for 20 minutes, or until bubbling and crispy on top.
- Meanwhile, using a box grater, coarsely grate the remaining cabbage onto a board (stalk and all). Scrunch it all together with a good pinch of salt, pepper and the Worcester sauce, then massage it to make tender. Place it into the pan lined with cabbage leaves, push and pack down, then fold over the outer leaves. Pour over 4 tablespoons of the remaining veg stock, cover, place on a medium-high heat and cook for 18 minutes, or until tender.
- Uncover the cabbage, let any excess water cook away until it begins to sizzle (listen for the change in sound), then fry and crisp up for 2 minutes. Turn out onto a plate as a cabbage cake and season to taste.
- Serve the bubbling bake with the cabbage cake alongside. Yum!
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