225 grams pork belly cut into small chunks
25 grams butter
2 tablespoons olive oil
900 grams fresh ripe tomatoes skinned and quartered
2 lrgs green peppers de seeded and cut into strips
225 grams button mushroms halved
1 clv garlic crushed
1 level teaspoon thyme fresh or dried
From the Pyrenees
Preheat oven to gas mark 6 400 degrees F (200 degrees C).
Heat the butter and the oil together in a large flameproof casserole.
When it is hot saute the pieces of chicken and pork together until they are golden.
Do this in 2 batches if there isnt enough room.
Bring everything to simmering point then transfer the casserole to the oven cover with a lid and cook for 30 minutes.