Chicken & Butterbean Cassoulet



Method


Chicken Cassoulet

1. Season and fry chicken in shallow casserole dish for 2/3 mins until skin is browned, remove
and set aside
2. Add bacon and fry for 2 mins.
3. Add leeks, carrot & garlic and cook for a further 2 mins.
4. Add wine, cook for 1 minute to burn off some of the alcohol, then add stock, thyme,
mustard and chili flakes
5. Place in the oven at 180c for 30 minutes

Mashed Potatoes

1. Chop potatoes into evenly sized pieces, I got with about 2 cm pieces
2. Place potatoes in heavily salted water and simmer cook for 15-20 minutes until they are soft.
You should be able to push a knife through with no resistance
3. Drain and allow to steam/stand for a minute to remove any excess water
4. Mash using a potato ricer or masher and stir in LOADS of butter and cream – trust me

Essential Tools

  • Shallow casserole dish
  • Measuring utensils
  • Chef knives
  • Chopping board
  • Tongs
  • Potato masher/ricer
  • saucepan



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