Chicken cassoulet

A healthier twist on a French classic
1 rating
Recipe by: Sarah Drabble | Healthy You Editor

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.

Share

Rate

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
Time
30 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
292
FAT:
4.0g
SALT:
0.5g
SUGAR:
7.7g
5 A DAY:
2.5
Method
  1. 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.
  2. 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. 
  3. Add the browned chicken and all the remaining ingredients, except the breadcrumbs, and bring to the boil.
  4. Reduce the heat to low, cover and cook for 10–15 minutes, stirring occasionally, until the chicken is cooked through.
  5. Remove the bay leaf, and divide the cassoulet between four dishes.
  6. Sprinkle with toasted breadcrumbs and serve. 
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.