Modern cassoulet

Name: Modern cassoulet
Yield: 6
Ingredients: 100g ghee; 6 chicken marylands; 1 onion, finely chopped; 4 garlic cloves, chopped; 300g pork belly, skin removed, cut into 1cm pieces; 40.00 ml white miso; 200g lentils; 2 roma tomatoes, chopped; 2l chicken stock; 4 thyme sprigs, plus extra leaves to serve; 2 rosemary sprigs; 1/2 bunch parsley, finely chopped; 200g cavolo nero, trimmed, leaves shredded; 80g sourdough breadcrumbs; 1 1/2 tsp toasted fennel seeds

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https://healthimprovements.info/recipes/modern-cassoulet/oypd85xy — Modern cassoulet

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by Matt Moran

Chef and delicious. Produce Awards judge

Jul 26, 2019

A fresh take on the slow-cooked casserole.

100g ghee
6 chicken marylands
1 onion, finely chopped
4 garlic cloves, chopped
300g pork belly, skin removed, cut into 1cm pieces
2 tbs white miso
1 cup (200g) Puy lentils (green lentils)
2 roma tomatoes, chopped
4 cups (2L) chicken stock
4 thyme sprigs, plus extra leaves to serve
2 rosemary sprigs
1/2 bunch parsley, finely chopped
200g cavolo nero, trimmed, leaves shredded
80g sourdough breadcrumbs
1 1/2 tsp toasted fennel seeds

Method

1.

Heat 50g ghee in a flameproof casserole over medium-high heat. Add chicken, skin-side down, and cook, turning, for 6-8 minutes or until deep golden. Remove from casserole and set aside. Add onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add pork belly and cook, stirring, for 6-8 minutes or until lightly caramelised. Stir in miso, lentils, tomato and stock. Add the herbs. Return chicken to casserole and cook for 40-45 minutes or until chicken is cooked through. Season to taste. Stir in cavolo nero and cook for 2-3 minutes or until wilted.
2.

Meanwhile, heat remaining 50g ghee in a frypan over medium heat. Add breadcrumbs and fennel seeds, and cook, stirring, until deep golden. Set aside.
3.

Transfer chicken to a large plate. Divide cassoulet among serving plates and top with chicken. Scatter with extra thyme leaves and toasted breadcrumbs to serve.