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Chicken cassoulet

Chicken cassoulet

9
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, bone removed, (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.

Notes

SERVING SUGGESTION: Steamed asparagus and broccoli.TIP: Suitable to freeze (without croutons) for up to 3 months.

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