Creamy Braised Chicken, Celeriac and Butter Bean Cassoulet
with Pesto, Spinach and Garlic Toasts
- Celery
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Nuts
- Cashew nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Mustard
- Peanut
Add fresh flavour to your plates with celeriac. The root of the celery plant, celeriac has a nutty but celery-like flavour which becomes sweeter when cooked. Make it a mash, roast it or serve as a classic remoulade to enjoy this veg at its best.
Ingredients
1 unit(s)
Celeriac
(Contains: Celery)
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
1 carton(s)
Butter Beans
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
10 grams
Vegetable Stock Paste
35 grams
Caramelised Onion Paste
40 grams
Baby Spinach
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
250 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and trim the celeriac. Cut into 2cm chunks.
Place the celeriac on a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat.
When the oven is hot, bake on the top shelf until golden, 25-35 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the ciabatta into 1cm slices. Lay the slices onto a baking tray.
Spread half the garlic over the toasts and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken to the pan and cook until browned all over, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the remaining garlic and dried rosemary. Stir-fry for 30 secs.
Add the butter beans, vegetable stock paste, caramelised onion paste and water for the sauce (see pantry for amount). Stir well to combine. Bring to boil, then simmer until the sauce has thickened slightly, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the sauce is simmering, bake the ciabatta toasts on the middle shelf of your oven until golden, 6-8 mins.
When the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the creme fraiche, roasted celeriac, hard Italian style cheese and half the pesto.
Taste the sauce and season with salt and pepper if needed.
Share your chicken, celeriac and butter bean cassoulet between bowls.
Drizzle over the remaining pesto. Serve with the garlic toasts on the side.
