One Pot French Inspired Baked Chicken Cassoulet

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side. Once browned, remove the chicken from the pan and set aside on a clean plate (you'll finish cooking it later). 

Return the pan (no need to clean) to a medium-high heat with a drizzle more oil.

Add the carrot and onion and stir-fry until starting to soften, 5-6 mins. 

Once softened, add half the garlic and fry until frangrant, 1 min. 

Once fragrant, stir in the mixed herbs, passata, white wine stock powder,  sugar and water for the sauce (see pantry for both amount). Stir in the butter beans and the liquid from the tin and bring to a boil. 

Once boiling, remove from the heat and nestle the chicken breasts into the sauce. Season with salt and pepper.

Cover with a lid or foil and bake on the middle shelf until cooked through, 18-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

When the chicken cassoulet has 5 mins remaining, bake the bread until golden, 5-6 mins.

Once cooked, remove the chicken from the bean cassoulet and pop onto your board. 

Add the spinach to the beans a handful at a time until wilted and piping hot, 1-2 mins. Stir in the butter until melted and combined.