Chicken and Butter Bean Cassoulet
with Green Beans, Pesto and Rocket
Inspired by a French classic, this Chicken & Butter Bean Cassoulet with Green Beans, Pesto and Rocket is rich, delicious and flavourful. Serve alongside fresh salad and a crusty baguette on warm summer evenings with friends and family, and let everyone dig in.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
32
Fresh Pesto
(Contains Milk)
2
Chicken Breasts
1
Butter Beans
20
Wild Rocket
80
Green Beans
10
Chicken Stock Paste
1
Medium Tomato
30
Tomato Puree
3
Garlic Clove
Not included in your delivery
200
Water for the Sauce
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop the chicken into a bowl with a drizzle of oil and half the garlic. Season with salt and pepper and mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side.
Meanwhile, trim and halve the green beans. Cut the tomato into 1cm pieces. Drain and rinse the butter beans in a sieve.
Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, boil a half-full kettle for the green beans.
Wipe out the (now empty) frying pan and pop it back onto medium heat with a drizzle of oil.
Once hot, add the tomato puree and remaining garlic. Stir-fry for 30 secs.
Stir in the sugar and waterfor the sauce (see ingredients for both amounts), chicken stock paste and butter beans. Bring to the boil, then lower the heat and simmer until thickened, 6-8 mins.
Meanwhile, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins. Drain in a colander.
Once the sauce has thickened, stir in the tomato chunks, cooked green beans and half the pesto.
Remove from the heat, then taste and season with salt and pepper if needed.
Once the chicken is cooked, add it to the cassoulet sauce and turn to coat well.
Spoon the chicken and butter bean cassoulet into your serving dishes.
Drizzle over the remaining pesto. TIP: Loosen it with a little oil or water to make it easier to drizzle.
Serve the rocket on the side drizzled with a little oil and seasoned with salt and pepper.
Enjoy!
