Chicken cassoulet
7
Points®
Total time: 16 hr 35 min • Prep: 15 min • Cook: 8 hr 20 min • Serves: 4 • Difficulty: Easy
Named after the dish that it’s cooked in, cassoulets are meaty dished made with white beans. We’ve made a fancy version with chicken legs and sausage cooked in a rich tomato sauce filled with tender veggies and topped with crunchy croutons. Perfect for winter entertaining!
Ingredients
Borlotti beans, dry
½ cup(s), (100g)
Olive oil
1 tbs
Skinless chicken drumstick
4 individual, (4 x 88g) lovely legs, fat trimmed
Extra lean chicken sausage(s)
4 thin, (4 x 60g)
Brown onion
1 medium, finely chopped
Shortcut bacon
2 slice(s), (2 x 25g slices), thinly sliced
Baby carrot
8 individual, (1 bunch), peeled
Celery
2 stick(s), thinly sliced
Garlic
2 clove(s), thinly sliced
Tomato paste
2 tbs
Canned diced tomatoes
400 g
Chicken stock
1½ cup(s), (375ml)
Fresh thyme
6 tbs, (4 sprigs, plus 3 tsp finely chopped)
Kale
150 g, curly, shredded
Sourdough, rye
100 g, cut into 1cm pieces
Oil spray
1 x 3 second spray(s)
Instructions
1
Place beans in a bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
2
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken and sausages, turning, in batches, for 4–5 minutes or until browned. Coarsely chop sausages. Transfer sausages and chicken to a 4.5 litre (18-cup) slow cooker.
3
Heat remaining oil in same pan over medium heat. Cook onion, bacon, carrots and celery, stirring, for 5 minutes or until onion has softened. Add garlic and cook, stirring, for 1 minute. Stir in paste and tomatoes and bring to the boil. Add beans, stock, thyme sprigs and onion mixture to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
4
Add kale to slow cooker and stir until just wilted. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook bread, stirring, for 2–3 minutes or until golden and crisp. Stir in chopped thyme. Sprinkle croutons over cassoulet to serve.
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