Chicken

Chicken cassoulet with spicy chorizo and smoked bacon

Name: Chicken cassoulet with spicy chorizo and smoked bacon recipe
Yield: 4
Ingredients: 2 1/2 tbs extra virgin olive oil, plus extra to drizzle; 4 x 400g chicken marylands; 2 dried spicy chorizo, cut into rough 1.5cm pieces; 250g smoked bacon, cut into rough 1.5cm pieces; 8 small eschalots, peeled, left whole; 1 each large carrot & celery stalk, chopped; 2 tsp each toasted cumin & caraway seeds; 2 1/2 tbs each thyme, tarragon & flat-leaf parsley leaves, finely chopped; 2 bay leaves; 4 cups (1L) Massel Chicken Style Liquid Stock; 250g frozen broad beans, defrosted, peeled; Toasted sourdough breadcrumbs, to serve

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by Dominic Smith

Jun 03, 2021

This slow-cooked chicken cassoulet is the perfect antidote to a cold weekend.

2 1/2 tbs extra virgin olive oil, plus extra to drizzle
4 x 400g chicken marylands
2 dried spicy chorizo, cut into rough 1.5cm pieces
250g smoked bacon, cut into rough 1.5cm pieces
8 small eschalots, peeled, left whole
1 each large carrot & celery stalk, chopped
2 tsp each toasted cumin & caraway seeds
2 1/2 tbs each thyme, tarragon & flat-leaf parsley leaves, finely chopped
2 bay leaves
4 cups (1L) Massel Chicken Style Liquid Stock
250g frozen broad beans, defrosted, peeled
Toasted sourdough breadcrumbs, to serve

Method

1.

If cooking in oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with a lid over high heat. If using a slow cooker, select ‘saute/sear’ and preheat.
2.

Add the oil and sear chicken skin-side down (in batches if necessary), turning frequently, for 5-6 minutes or until deep golden and browned all over. Transfer to a bowl. Add chorizo and bacon to pan or slow cooker and cook, stirring frequently, for 2-3 minutes until chorizo and bacon begin to brown.
3.

Add vegetables, spices and herbs and cook, stirring, for 4-5 minutes until onion begins to soften. Stir in stock and bring to the boil. Season to taste. Return chicken to the pan or slow cooker and push to submerge slightly.
4.

If cooking in the oven, cover with lid and braise for 2 hours or until very tender. If using a slow cooker, cover with the lid, select ‘slow cook’ and set timer for 6 hours.
5.

Remove lid and stir in broad beans. Stand for 5 minutes to warm through broad beans. Season to taste. Divide among bowls. Spoon over a little cooking liquid and scatter with toasted sourdough breadcrumbs to serve.