CHICKEN CASSOULET WITH BUTTER BEANS

This simple, hearty dish only takes 10 minutes to prepare and then you can pop it in the oven and come back to a lovely slow-cooked cassoulet. A tasty and heartwarming dinner, perfect for the winter months.

Prep:
Cook:
Serves:
4-6

Ingredients

1 onion, finely diced

1 pack of pancetta, finely sliced

1 Bostock’s free-range organic whole chicken

Bunch Italian parsley, chopped roughly

Bunch thyme, chopped roughly

3 cloves garlic, peeled, roughly chopped

2 St Andrews preserved lemon pieces, discard the flesh and slice the rind intostrips

2-4 bay leaves

2 cans butter beans, drained and rinsed

1 can cherry tomatoes

400-500mls Foundation Foods chicken stock

Olive oil

Salt and pepper

Optional extra; 2 agria potatoes, peeled and diced into bite-size pieces

Method

Pre-heat the oven to 175°C

Saute onion in a deep casserole dish in a little olive oil until soft

Add the pancetta and saute for a further 2-3 minutes. Take the dish off the heat

Put the herbs at the bottom of the dish under the chicken so the aromatics infuse the dish

Add all the other ingredients

Drizzle the chicken with a tablespoon of olive oil. Season with salt and pepper

Place the lid on the dish and put it in the oven for 1 hour

Remove the lid, stir and baste the chicken. Leave the lid off and roast for a further 15-30 minutes until the chicken is cooked through and golden on the top

To serve:Carefully remove the chicken from the dish onto a cutting board and divide it into portions. Discard the bay leaves

On individual plates, spoon the sauce and beans over the chicken

Serve with a simple green salad or steamed green beans and some crusty bread on the side to mop up all the delicious juices

Optional ingredients: Agria potatoes are a great addition if you want to thicken the sauce. They alsohelp to bulk out the dish