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Chicken and bean cassoulet

7
Total Time
1 hr 50 min
Prep
15 min
Cook
1 hr 35 min
Serves
6
Difficulty
Moderate
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

skinless chicken thigh

320 g, fat trimmed, halved (buy 400g)

brown onion

1 medium, finely chopped

carrot(s)

2 medium, cut into 1cm pieces

celery

2 individual, 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)

Cannellini beans, canned, rinsed, drained

1 can(s), (400g can)

fresh thyme

1 bag(s), (4 sprigs)

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.

Notes

SERVING SUGGESTION: Steamed asparagus, broccoli and baby carrots.TIP: Chicken lovely legs are drumsticks with the bone trimmed and skin removed. Ask your butcher to halve the chicken thigh cutlets, cutting through the bone. Alternatively, you can use chicken thigh fillets. To make ahead, make cassoulet to end of step 2. Cool, cover and refrigerate until required. Reheat in oven for 30 minutes, top with breadcrumb mixture and bake as instructed.

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