Quick chicken cassoulet

I don’t have a photograph for this dish, as I served it after a long day of walking around Bern and it was vacuumed very quickly. But it is so nice that I want to make a record of making it. It is perfect for the days when you can spare 15-20 min for preparation in the morning, to be greeted with a fabulous aroma in the evening.

The recipe is from BBC GoodFood cookbook Slow cooker favorites.

Quick chicken cassoulet

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp olive oil
  • 250 g lardons or cubetti di pancetta
  • 6 Tolouse or chunky Italian sausages
  • 6 chicken thighs & drumsticks
  • 3-4 large garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp dried thyme or oregano
  • 2 x 400 g cans butterbeans, drained and rinsed
  • 300 ml chicken stock or a stock cube dissolved in wine or water
  • 2 Tbsp tomato purée
  • 400 g can chopped tomatoes
  • 85 g coarse breadcrumbs

Equipment

  • Sautée pan
  • Slow cooker
  • Oven-proof dish

Instructions

  1. Preheat the slow cooker.
  2. Heat the oil in the sautée pan and fry the the lardons or the pancetta, onions, and sausages until the onion has softened a bit and the sausages are golden.
  3. Tip in the slow cooker, then top with garlic, bay, and thyme. Tip the beans on top, followed by the stock, tomato purée and chopped tomatoes. Place the chicken on top.
  4. Cover and cook on low for about 8 hours.
  5. Heat the oven to 200˚C, fan setting.
  6. Transfer the chicken to an oven-proof dish and remove the skin. Top with the remaining contents of the pot. Sprinkle with the breadcrumbs and bake in the oven until the top is golden, about 10 min.

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