Suit, Tapas Revolution and Chicken Cassoulet

I recently went to Shepherds Bush shopping mall to buy a suit. I bought a grey suit (crazy!?!). Afterwards I went to Tapas Revolution in Shepherds Bush for Tapas (obviously). The creator had been on TV shows such as Sunday Brunch so we thought we’d give it a go.

We had

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Chorizo in Red wine

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Meatballs in a tomato sauce

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Bread with Parma ham

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Patas Bravas

The food was tasty but nothing overly special. Good Tapas but I wouldn’t queue for it!
Hop from Spain to France for this delicious cassoulet. It is rather tasty. Enjoy.

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Serves: 2
Prep Time: Overnight
Cooking Time: 45 minutes

1 lemon, juice and zest
4 cloves of garlic, roughly chopped
2 heaped tbsp. thyme, leaves
2 chicken breasts
Large bunch of asparagus, roughly chopped into thirds
1 onion, peeled, diced.
Can of haricot beans, drained
2 bay leaves
small glass of white wine
250ml chicken stock
3 tbsp breadcrumbs
Salt and pepper
Olive oil

The night before add the lemon juice, zest, half the garlic, 2 tbsp olive oil, thyme and black pepper in a bowl.
Add the chicken and coat.
Leave overnight.
Preheat oven to 200 Deg C.
Add the olive oil to a large pot.
Remove the chicken from the marinade, but reserve the marinade.
Season the chicken.
Add it to the pot.
Brown both sides.
Remove the chicken.
Add the onion and cook for a minute or two.
Add the reserved marinade and the rest of the garlic.
Cook for another couple of minutes.
Add the beans and bay leave.
Add the wine and reduce by half.
Tip all into an oven-proof dish.
Add the chicken on top.
Pour the chicken stock to the point where you can just see it below the beans.
Scatter the bread around the chicken.
Cook in the oven for 20-25 minutes.
Add the asparagus for 5 minutes, or until cooked but still al dente.




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