Chicken Cassoulet
Ingredients
Serves: 4
- Olive oil 2 tbsp
- Chicken thighs 800g, bone-in, skin-on
- Smoked bacon lardons 150g
- Onion 1, diced
- Carrot 2, diced
- Celery 2, sliced
- Garlic 4, cloves, crushed
- Thyme 1, small bunch
- Bay leaves 2
- Tomato purée 2 tbsp
- White wine 150ml
- Chicken stock 400ml
- Cannellini beans 2 can, drained and rinsed
- Chopped tomatoes 1 can
- Breadcrumbs 80g
- Flat-leaf parsley 20g, chopped
- Salt 1 pinch
- Black pepper 1 pinch
Method
Heat oven to 160C.
Heat 1 tbsp of olive oil in a large ovenproof casserole dish over a medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken in batches, skin-side down first, for 4–5 minutes per side until golden. Remove and set aside.
Add the bacon lardons to the dish and fry for 3 minutes until crispy. Add the onion, carrot and celery and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
Add the tomato purée and stir to coat the vegetables. Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom.
Add the chicken stock, chopped tomatoes, cannellini beans, thyme and bay leaves. Nestle the chicken thighs back into the dish, skin-side up.
Bring to a simmer, then cover and transfer to the oven. Cook for 45 minutes.
Remove the lid and discard the thyme stalks and bay leaves. Mix the breadcrumbs with the remaining olive oil and a handful of parsley. Scatter the breadcrumb mixture over the top of the cassoulet.
Return to the oven uncovered for a further 20 minutes until the crust is golden and crisp. Garnish with the remaining parsley and serve from the dish.