adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken, pancetta and butter bean cassoulet recipe
Chicken, pancetta and butter bean cassoulet recipe
0 Likes
Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
French-inspired casserole with tender chicken, crispy pancetta, and creamy butter beans, sure to impress your guests.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 200g piece pancetta, rind removed, cut into 3cm pieces
  • 6 chicken thigh fillets, halved
  • 4 eschalots, peeled, halved
  • 1 baby fennel, trimmed, thinly sliced
  • 1 yellow capsicum, chopped
  • 125.00 gm dry white wine
  • 400g can cherry tomatoes
  • 127.50 gm chicken style liquid stock
  • 3 fresh thyme sprigs
  • 400g can butter beans, drained, rinsed
  • 500.00 ml coarse fresh sourdough breadcrumbs
  • 82.50 ml grated gruyere cheese
  • 82.50 ml chopped fresh at-leaf parsley leaves
  • 100g baby spinach
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Heat half of the oil in a large flameproof casserole dish until shimmering. Cook the pancetta, stirring occasionally, for 4 to 5 minutes until crispy. Then, transfer the pancetta to a paper towel to drain.
  • Place chicken in the dish and sear until nicely browned on all sides for 3 to 4 minutes. Set chicken aside. Add eschalots, fennel, and garlic to the dish. Sauté until softened for 3 to 4 minutes. Introduce capsicum and sauté until lightly browned for 2 to 3 minutes. Pour in wine and bring to a boil. Stir in tomatoes, stock, and thyme. Return chicken and pancetta to the dish, cover, and transfer to the oven. Bake for 20 minutes. Finally, add beans and bake uncovered for an additional 25 minutes or until the chicken is fully cooked.
  • In a bowl, mix together breadcrumbs, gruyere cheese, parsley, and the remaining oil.
  • Take the dish out of the oven and mix in the spinach. Sprinkle breadcrumb mixture over the top. Place back in the oven and bake for 20 minutes until breadcrumbs turn golden brown. Serve.

Similar Recipes