|4 medium chicken thighs||3/4 pint water or chicken stock|
|1 lb belly pork||1 tblsp dried parsley|
|100 gm spicy sausage e.g. chorizo||4 medium size potatoes|
|1 large tin chopped tomatoes||4 medium size carrots|
|1 large onion||Salt & pepper|
|4 garlic cloves, roughly chopped||Hot pepper sauce to taste|
Cut the onion into quarters, and the belly pork into bite size pieces. Thickly slice the chorizo.
Heat a tablespoon of cooking oil in the pressure cooker, and lightly brown the onion, belly pork and chicken thighs. Add the rest of the ingredients apart from the potatoes and carrots, put on the lid, bring to pressure and cook for 20 minutes. Release the pressure and open the lid.
Meanwhile, peel the potatoes and carrots, cut potatoes into quarters and carrots in half lengthways, and pile up in the metal basket usually provided with a pressure cooker.
Place the basket of vegetables on top of the cassoulet, bring back to pressure and cook for another 5 minutes.
Serve with some crusty French bread to mop up the juices, and a glass or two of red wine.