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This is one of our “slop food sunday” specials – makes enough for both our packed lunches for a week

a good slug of olive oil

1packet debbie and andrewes gluten free sausages

meat of two free range chicken thighs, diced

40z pancetta

4oz diced chorizo

1large onion, chopped

1 stick celery. chopped

1 clove garlic, chopped

3 red orange or yellow peppers, chopped

tbsp smoked paprika

tsp lazy chillies

good glass red wine

12floz chicken stock

jar of passata or chopped tomatoes

tube of sun dried tomato puree

3 or four can assorted chickpeas or beans, drained (I used chickpeas, butterbeans,flagelot  and haricot this time

fry onions, carrots, celery, pancetta and chorizo over a medium heat until starting to brown. Use a large casserole.

meanwhile brown the sausages and chicken. once the sausages are browned chop them into rough quarters (this is easier than trying to chop them raw)

add sausage adn chicken to casserole. de glaze the frying pan with a spot of wine.

add peppers, garlic, chillies and smoked paprika and fry for about a minute.

add all remaining ingredients, stir, simmer for about forty minutes – you may need to check it for salt.

serve with crusty bread, or on its own, its also very nice warmed up with melted cheese on top

 

 

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