Chicken cassoulet

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

Inspired by a family holiday to the south of France, I created this dish to maintain the warming, hearty qualities of a traditional cassoulet, but without the red meat, and with lower fat, salt and calories.

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
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. 
Eat within 1–2 days. Suitable for freezing. Use within 1 month