Chicken and bean cassoulet
4
Points®
Total time: 1 hr 50 min • Prep: 15 min • Cook: 1 hr 35 min • Serves: 6 • Difficulty: Easy
Warm up your evenings with this delicious chicken and cannellini bean casserole. The perfect one pot meal for any winter evening
Ingredients
Olive oil
1 tbs
Skinless chicken drumstick
6 individual, fat trimmed
Chicken thigh, skinless, raw
320 g, fat trimmed, halved (buy 400g)
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, cut into 1cm pieces
Celery
2 stick(s), cut into 1cm pieces
Garlic
2 clove(s), thinly sliced
Tomato paste
2 tbs
Canned diced tomatoes
400 g
Chicken stock
1½ cup(s), (375ml)
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
Fresh thyme
1 bag(s), (4 sprigs)
Dried breadcrumbs
140 g, (fresh)
Fresh thyme
2 tsp, finely chopped
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over medium heat. Add chicken in batches and cook, stirring, for 5 minutes or until browned all over. Transfer to a plate.
2
Heat remaining oil in same dish. Add onion, carrots and celery and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Stir in paste, tomatoes, stock, beans and sprigs and bring to the boil. Return chicken to dish. Cover and bake for 1 hour or until meat is tender.
3
Increase oven to 200°C or 180°C fan-forced. Combine breadcrumbs and thyme in a bowl, then sprinkle over cassoulet. Bake, uncovered, for 10–12 minutes or until crumbs are golden. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.