Ingredients
1 whole chicken
plain flour
salt and pepper
2 carrots, diced
1 bulb of garlic
6 tbsp olive oil
1 onion, finely chopped
1 small red chilli, chopped
1 tbsp balsamic vinegar
½ bottle of red wine
4 rosemary sprigs
1 bay leaf
2x400g cans tomatoes, drained
110g/4oz lentils (brown or green)
1x250g can cannellini beans
1x250g borlotti beans
1.2 litres/2 pints stock
1 tsp Dijon or English mustard
1 lemon, grated zest and juice
½ tsp sugar

Method
1. Preheat the oven to 150C/300F/Gas 2. Heat up a casserole with a little oil.
2. Cut up the chicken into 8 pieces. Coat them in flour seasoned with salt and pepper and seal in a casserole dish. Remove the chicken from the pan and place to one side.
3. Add the onions, carrots, and chilli to the pan. Cook gently for 10 minutes.
4. Then add the whole garlic bulb and the balsamic vinegar, followed by the wine, rosemary and bay leaf. Reduce the liquid by half over a moderate heat.
5. Pour in the drained tomatoes, reduce the liquid again by half, then add the lentils and beans. Stir and add the stock and mustard. Bring to a simmer.
6. Place the chicken back in the casserole. Add the lemon juice and zest, the sugar and a good twist of salt and pepper. Cover the casserole and put it in the oven for
about 2 hours.
7. Serve several pieces of chicken and several ladles of the cassoulet per person in a bowl with some crusty bread.