Chicken and White Bean Cassoulet

• 2 tbspolive oil
• 8small bone-in skin-on chicken thighs, about 1.2 kg including bones
• 2pork sausages, about 120 g total, thickly sliced, optional (optional)
• 1onion, finely chopped
• 2carrots, diced
• 2celery sticks, diced
• 4garlic cloves, sliced
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 3 x 400gtins cannellini beans, drained and rinsed
• 500mlchicken stock
• 2 tspdried thyme
• 2bay leaves, optional, removed before serving (optional)
• fine salt
• black pepper
• 60 gcrusty white bread, blitzed into fresh breadcrumbs
• 20gparsley, chopped
• 1garlic clove, crushed
• 1 tbspextra virgin olive oil
• 300 gspring greens, shredded

Method

1. 1Heat the oven to 170°C fan. Heat the olive oil in a large ovenproof casserole over medium-high heat. Brown the chicken in two batches, skin-side down for 6–8 minutes then turned for 2 minutes. Lift out. Brown the optional sausage slices for 3 minutes if using, then lift out.
2. 2Pour off all but 2 tablespoons of fat. Add the onion, carrots and celery with a pinch of salt and cook for 8 minutes until soft, then the garlic and tomato puree for 2 minutes until the puree darkens.
3. 3Add the chopped tomatoes, beans, stock, thyme and optional bay leaves with a little salt and plenty of pepper. Bring to a simmer, then tuck the chicken in skin-side up with any sausage slices around it, leaving the skin above the liquid.
4. 4Cover and cook in the oven for 40 minutes until the chicken is tender and the beans have soaked up the flavour of the braise.
5. 5Mix the breadcrumbs with the parsley, crushed garlic and extra virgin olive oil. Take the lid off, scatter the crumbs over the beans and around the chicken, turn the oven up to 200C fan and bake uncovered for 15 to 20 minutes until the crust is golden and crisp and the chicken skin has crisped back up.
6. 6Check the thickest chicken pieces, away from the bone, reach 75°C for 30 seconds. Remove any bay leaves and rest for 5 minutes. Meanwhile, steam the spring greens for 5–6 minutes until tender. Serve the cassoulet with the greens.

Per serving

kcal

271

protein

14.2g

fibre

11.1g

carbs

35.5g

fat

8.4g