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Chicken and Sausage Cassoulet
Chicken and Sausage Cassoulet

Chicken and Sausage Cassoulet

with a Chorizo Crumb and Rosemary Garlic Bread

.

Allergens:
Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

4

Pork and Oregano Sausage

1

Flat Leaf Parsley

1

Rosemary

1

Cannellini Beans

2

Garlic Clove**

260

Diced Chicken Breast

1

Finely Chopped Tomatoes

10

Chicken Stock Paste

1

Ciabatta

60

Chorizo

25

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Not included in your delivery

2

Olive Oil

100

Water for the Beans

Nutritional information

Energy (kcal)635 kcal
Energy (kJ)2656 kJ
Fat23.7 g
of which saturates6.6 g
Carbohydrate41.8 g
of which sugars9.1 g
Protein55.6 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Fork
Sieve
Garlic Press
Small Bowl
Knife
Medium Saucepan
Measuring Cups
Bowl
Grill Pan

Instructions

Bake Your Sausages
1

Preheat your oven to 200°C. Pop the sausages on a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. Remove and keep covered once cooked. IMPORTANT: Wash your hands and equipment after handling raw meat.The sausages are cooked when they are no longer pink in the middle.

Get Prepped
2

In the meantime, roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the cannellini beans in a sieve. Pop 1/4 of the beans into a small bowl and mash gently with a fork. Peel and grate the garlic (or use a garlic press).

Cook the Cassoulet
3

Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the chicken, season with salt and pepper and cook until it starts to brown, 5-6 mins, stirring occasionally. IMPORTANT: Wash your hands after handling chicken and its packaging. Add the chopped tomatoes, beans (whole and mashed), chicken stock paste, water for the beans (see ingredients for amount) and half the rosemary to the pan. Season with salt and pepper. Bring up to the boil then reduce the heat and simmer gently until thickened, 10-12 mins.

Garlic Bread Time
4

While the cassoulet cooks, cut the ciabatta in half. Put the garlic, the remaining rosemary and the olive oil (see ingredients for amount) into a small bowl, mix well then spread the garlicky mix on top of each cut side. Pop them onto one side of the sausage baking tray and bake until golden, 5-6 mins. Then remove from the oven.

Oh Crumbs
5

In the meantime, heat a drizzle of oil in a medium frying pan on medium-high heat. Add the chorizo and fry until it starts to brown on the outside, 2-3 mins. Add the breadcrumbs to the chorizo and fry, stirring regularly, until they are lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, remove the chorizo crumbs to a bowl, add the parsley and mix well.

Finish and Serve
6

Once the cassoulet is cooked, remove from the heat, taste and season with more salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Spoon the chicken and bean cassoulet into bowls, top with the sausages and finish by sprinkling the chorizo-parsley crumbs all over. Serve with the rosemary garlic bread on the side and tuck in. Enjoy!

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