WINTER WARMERS
CHICKEN CASSOULET
SERVES 4 PREP 25 MINS COOK 1 HOUR
• 2 tbsp olive oil
• 8 chicken lovely legs
• 8 chicken chipolatas
• 1 leek, trimmed, sliced
• 100g pancetta, chopped roughly
• 3 garlic cloves, crushed
• 2 sprigs rosemary
• 2 sprigs thyme, plus extra to serve
• ½ cup white wine
• 2 cups chicken stock
• 400g can cherry tomatoes
• 400g can cannellini beans, rinsed, drained
• 1 bay leaf
• 200g sourdough bread, 2cm cubes
1 Preheat oven to 180°C.
2 In a large flameproof casserole dish, heat half oil on high. Brown chicken legs 4-5 mins, turning. Remove from dish. Repeat with chipolatas.
3 In same pan, heat remaining oil on medium. Saute leek and pancetta 4-5 mins. Add garlic, rosemary and thyme. Cook 2 mins.
4 Pour in wine, simmer 2 mins. Return chicken to pan with stock, tomatoes, beans and bay leaf. Simmer 5 mins.
5 Sprinkle bread over, spray with oil. Bake 45 mins or until golden and chicken is cooked through.
Sprinkle cassoulet with
