Chicken & Butterbean Cassoulet

Ingredients

• 3 chicken thighs (bone – in)
• 3 chicken drumstricks
• 1 leek (cleaned & sliced into 1 cm discs)
• 4 slices streaky bacon (chopped)
• 200 g butterbeans
• 3 sprigs thyme
• 3 cloves garlic (chopped)
• 1/2 tsp chili flakes
• 1 tbsp grain mustard
• 300 ml chicken stock
• 100 ml white wine
• 12 chantenay carrots (or 2 large carrots cut into 1" pieces)
• 3 tbsp olive oil
• 600 g potatoes (peeled and cut into 2cm cubes)
• 100 g butter (cut into cubes)
• 50 ml cream
• 1 tbsp salt

Instructions

1. 1

   --- Chicken Cassoulet ---

2. 2

   Season and fry chicken in shallow casserole dish for 2/3 mins until skin is browned, remove and set aside.

3. 3

   Add bacon and fry for 2 mins.

4. 4

   Add leeks, carrot & garlic and cook for a further 2 mins.

5. 5

   Add wine, cook for 1 minute to burn off some of the alcohol, then add stock, thyme, mustard, butterbeans and chili flakes.

6. 6

   Place in the oven at 180c for 30 minutes.

7. 7

   --- Mashed Potatoes ---

8. 8

   Chop potatoes into evenly sized pieces, I got with about 2 cm pieces.

9. 9

   Place potatoes in heavily salted water and simmer cook for 15-20 minutes until they are soft. You should be able to push a knife through with no resistance.

10. 10

    Drain and allow to steam/stand for a minute to remove any excess water.

11. 11

    Mash using a potato ricer or masher and stir in LOADS of butter and cream – trust me ?