Chicken cassoulet

A healthier twist on a French classic

3 ratings

30 minutes
Serves 4
2.5 of 5 a day

Nutrition: Per serving

Kcal292
Fat4g
Salt0.5g
Sugar7.7g

Recipe by: Sarah Drabble | Nutritionist

The beans in this recipe are a great source of minerals, as well as protein and fibre. You can also make this recipe in a slow cooker (see our Top tip lower down)

Ingredients

Spray oil
4 skinless, boneless chicken breasts
200g chestnut mushrooms, cleaned and quartered
1 medium onion, finely sliced
2 large carrots, diced
½ teaspoon smoked paprika
1 teaspoon dried thyme
1 dried bay leaf
300ml reduced-salt chicken stock
1 x 410g can haricot beans, drained
30g wholemeal breadcrumbs, lightly toasted under the grill

Method

Coat a large pan in spray oil before placing over a high heat. Add the chicken and cook for about 5 minutes, turning occasionally until browned on all sides. Transfer the chicken to a plate, cover and set aside until needed.
Add the mushrooms, onion and carrots to the pan, and cook for 5 minutes, until the onion has softened but not browned. Add the smoked paprika and mix thoroughly.
Add the browned chicken and all the remaining ingredients, except the breadcrumbs, and bring to the boil.
Reduce the heat to low, cover and cook for 10–15 minutes, stirring occasionally, until the chicken is cooked through.
Remove the bay leaf, and divide the cassoulet between four dishes.
Sprinkle with toasted breadcrumbs and serve.

Top tip

You can also make this recipe in a slow cooker. Add the browned chicken (see step 1), 200ml of stock and the remaining ingredients – excluding the breadcrumb (see step 6) – to your slow cooker, stir and cover. Cook for around 6 hours on low. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.