Bacon, Butter Bean and Red Wine Chicken Cassoulet
with Cheesy Brioche Toasts
- Egg
- Cereals containing gluten
- Milk
- Rye
- Wheat
- Sulphites
- Soya
- May contain traces of allergens
- Celery
- Sesame
Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our Bacon, Butter Bean and Red Wine Chicken Cassoulet comes together a little faster for your table in less than 25 minutes.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Onion
90 grams
British Smoked Bacon Lardons
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 unit(s)
Burger Buns
(Contains: Egg, Cereals containing gluten, May contain traces of allergens, Milk, Rye, Sesame, Wheat)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Miso Paste
(Contains: Soya)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
c) Trim the courgette. Slice widthways into 1cm thick pieces.
a) Add the courgette and pepper to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
b) When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through.
c) Meanwhile, halve, peel and thinly slice the onion.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the diced chicken, onion and bacon lardons. Season with salt and pepper and stir-fry until golden, 4-5 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.
c) Reduce the heat to medium-low, then fry for another 4-5 mins, until the onion has softened and the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) While the onion fries, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the butter beans in a sieve.
c) Cut the burger buns into 1cm slices. Pop them onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
d) Sprinkle over the hard Italian style cheese and bake the toasts on the middle shelf of your oven until golden, 8-10 mins. Set aside to cool.
a) Meanwhile, add the garlic to the onion and fry until fragrant, 1 min.
b) Stir in the passata, red wine stock paste, miso paste, butter beans and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
c) When the veg have roasted, stir into the cassoulet. Stir in the butter (see pantry for amount) until melted.
d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Spoon the chicken, bacon and butter bean cassoulet between your serving bowls.
b) Serve with the cheesy toasts for dipping.
