This chicken cassoulet is one of my favourite winter recipes as it is incredibly warming and contains a variety of vegetables, making it an all in one meal!
If preferred you can also serve this cassoulet with cooked quinoa or cauliflower rice to mop up any extra sauce.
Pre: 15 minutes
Cooking: 45 minutes
2 tbsp. EV olive oil
2 tbsp. butter
4 free-range chicken drumsticks
4 free-range chicken thighs
1 brown onion, diced
1 garlic clove
1 bay leaf
2 tbsp. rosemary sprigs
50ml apple cider vinegar
400g baby mushrooms, washed
4 medium potatoes, cubed
2 cups chicken stock
1 punnet cherry tomatoes
Parsley, chopped, to garnish
Salt and freshly ground black pepper
Heat oven to 180C, toss cherry tomatoes and 1 tbsp. olive oil in a roasting dish, roast for 10-15 minutes until soft.
Meanwhile, in a large saucepan heat 1 tbsp. olive oil and the butter, brown the chicken pieces for a few minutes on all sides. Season with salt and pepper and add the onion, garlic, bay
leaf and rosemary and stir well. Add the anchovies and cook for a few minutes.
Add the verjuice and vinegar and bring to the boil. Stir in the mushrooms, potatoes
and stock, and cover with foil and a lid and cook over low heat for about 45 minutes.
Serve two pieces of chicken on each plate with the vegetables, roasted cherry tomatoes and parsley sprinkled on top.