Chicken & Butterbean Cassoulet
A classic and delicious heart-warming dish
Servings 4 people
Calories 3141kcal
Ingredients
Cassoulet
- 3 chicken thighs bone – in
- 3 chicken drumstricks
- 1 leek cleaned & sliced into 1 cm discs
- 4 slices streaky bacon chopped
- 200 g butterbeans
- 3 sprigs thyme
- 3 cloves garlic chopped
- 1/2 tsp chili flakes
- 1 tbsp grain mustard
- 300 ml chicken stock
- 100 ml white wine
- 12 chantenay carrots or 2 large carrots cut into 1" pieces
- 3 tbsp olive oil
Mashed Potatoes
- 600 g potatoes peeled and cut into 2cm cubes
- 100 g butter cut into cubes
- 50 ml cream
- 1 tbsp salt
Instructions
Chicken Cassoulet
- Season and fry chicken in shallow casserole dish for 2/3 mins until skin is browned, remove and set aside.
- Add bacon and fry for 2 mins.
- Add leeks, carrot & garlic and cook for a further 2 mins.
- Add wine, cook for 1 minute to burn off some of the alcohol, then add stock, thyme, mustard, butterbeans and chili flakes.
- Place in the oven at 180c for 30 minutes.
Mashed Potatoes
- Chop potatoes into evenly sized pieces, I got with about 2 cm pieces.
- 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.
- Drain and allow to steam/stand for a minute to remove any excess water.
- Mash using a potato ricer or masher and stir in LOADS of butter and cream – trust me ?
Notes
Essential Tools
- shallow casserole dish
- measuring utensils
- chef knives
- chopping board
- tongs
- potato masher/ricer
- saucepan
Nutrition
Calories: 3141kcal | Carbohydrates: 107g | Protein: 165g | Fat: 219g | Saturated Fat: 62g | Cholesterol: 827mg | Sodium: 8904mg | Potassium: 4082mg | Fiber: 27g | Sugar: 24g | Vitamin A: 19826IU | Vitamin C: 21mg | Calcium: 265mg | Iron: 17mg