with Butter Beans and Garlic Ciabatta
Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our French Inspired One Pot Baked Chicken Cassoulet comes together a little faster for your table, and conveniently in just one pot.
Allergens
Utensils
Tags
Carrot
1 unit(s)
Onion
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
2 unit(s)
Mixed Herbs
1 sachet(s)
Tomato Passata
1 carton(s)
White Wine Stock Powder
1 sachet(s)
Butter Beans
1 carton(s)
Ciabatta
1 unit(s)
Baby Spinach
40 grams
Sugar for the Sauce
1 tsp
Water for the Sauce
100 milliliter(s)
Olive Oil for the Garlic Bread
1 tbsp
Butter
10 grams
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then slice into 1.5 cm thick rounds (no need to peel).
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, lay the chicken into the pan and cook until browned, 3-4 mins each side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Once browned, remove the chicken from the pan and set aside on a clean plate (you'll finish cooking it later). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Return the pan (no need to clean) to medium-high heat with a drizzle of oil.
Add the carrot and onion and stir-fry until starting to soften, 5-6 mins.
Once softened, add half the garlic and fry until fragrant, 1 min.
Once fragrant, stir in the mixed herbs, passata, white wine stock powder, sugar and water for the sauce (see pantry for both amounts). Stir in the butter beans and their liquid and bring to a boil.
Once boiling, remove from the heat and nestle the chicken breasts into the sauce. Season with salt and pepper.
Cover with a lid or some foil and bake on the middle shelf until cooked through, 14-17 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
When the chicken cassoulet has 5 mins remaining, bake the garlic bread until golden, 5-6 mins.
Once cooked, remove the chicken from the bean cassoulet and pop onto a clean board.
Add the spinach to the beans a handful at a time until wilted and piping hot, 1-2 mins. Stir in the butter (see pantry for amount) until melted and combined.
When everything's ready, thinly slice the chicken widthways.
Share the casssoulet style stew between your bowls.
Top with the sliced chicken and serve the garlic ciabatta cut into triangles alongside for dipping and scooping.
2412
kJ
Energy (kJ)
576
kcal
Energy (kcal)
16.4
g
Fat
5.3
g
of which saturates
56.3
g
Carbohydrate
18.3
g
of which sugars
15.9
g
Dietary Fibre
45.9
g
Protein
4.04
g
Salt
with Carrot Ribbons, Rice Noodles and Hoisin Sauce
with Chilli Flakes, Ginger, Sesame and Rice
with Kidney Beans, Garlicky Cabbage and Slow-Cooked Onion
