Chicken & Butterbean Cassoulet



Chicken thighs, bone – in x 3
Chicken drumstricks x 3
Leek x 1 – cleaned & sliced in 1cm discs
Bacon x 4 slices streaky – chopped
Butterbeans x 200g
Thyme x 3 sprigs
Garlic x 3 cloves – chopped
Chili flakes x ½ tsp
Grain Mustard x 1 tbsp
Chicken stock x 300ml
White wine x 100ml
Carrots x 2 large or 12 small chantenay – peeled and cut into 1” pieces if using large carrots
Olive oil 3 tbsp

Mashed Potatoes
Potatoes x 600g – peeled and cut into 2cm cubes
Butter x 100g – cut into cubes
Cream x 50ml
Salt x 1 tbsp


Chicken Cassoulet

1. Season and fry chicken in shallow casserole dish for 2/3 mins until skin is browned, remove
and set aside
2. Add bacon and fry for 2 mins.
3. Add leeks, carrot & garlic and cook for a further 2 mins.
4. Add wine, cook for 1 minute to burn off some of the alcohol, then add stock, thyme,
mustard and chili flakes
5. Place in the oven at 180c for 30 minutes

Mashed Potatoes

1. Chop potatoes into evenly sized pieces, I got with about 2 cm pieces
2. Place potatoes in heavily salted water and simmer cook for 15-20 minutes until they are soft.
You should be able to push a knife through with no resistance
3. Drain and allow to steam/stand for a minute to remove any excess water
4. Mash using a potato ricer or masher and stir in LOADS of butter and cream – trust me

Essential Tools

  • Shallow casserole dish
  • Measuring utensils
  • Chef knives
  • Chopping board
  • Tongs
  • Potato masher/ricer
  • saucepan

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