Chicken Thigh & White Bean Cassoulet

Thu, 11 November 2021

Chef: Erica Drum

Ingredients

Makes 4 portions
Takes 45 mins

· 1-2 tablespoons olive oil

· 8 Chicken thighs or 4 chicken breasts

· 1 white onion, chopped

· 5 cloves of garlic, crushed

· 1 tablespoon harissa

· 1 tablespoon tomato puree

· 100ml white wine

· 1 can chopped tomatoes

· 2 can butter beans, drained

· 1 can cannellini

· 100g fresh spinach

· 400ml Chicken stock

· 2-3 thyme sprigs

· Grated parmesan or fresh herbs on top, fresh salad, crispy bread or baby potatoes to serve.

*alternatively you could use raw beans. Add them to the dish the same way, double the stock and cook for 2 hours at 160C instead.

Method
1. Using an oven proof pan, heat the oil over a hot heat and sear the chicken on both sides for 2 minutes. I like to leave the skin on as it gives extra flavour but you can remove before cooking if you wish.

2. Remove the chicken and set aside for a moment.

3. Add the chopped onion to the hot pan and fry for 2 minutes.

4. Turn down the heat and add the garlic and fry for a further 2 minutes.

5. Next step is to add in the wine & tomatoes for 5 minutes.

6. Now add the beans and spinach, stir until wilted.

7. Pour in the stock, thyme and season with salt and pepper, bring to a simmer.

8. Place the chicken on top and put on a lid.

9. Put in the oven at 200°C for 15-20 minutes. This will be a little longer with larger chicken breasts.

10. If it is too liquidy, remove the lid and cook for a further 5 minutes.

11. Serve with some fresh herbs or grated parmesan on top and a side of fresh salad, crunch bread or baby potatoes.