Chicken Cassoulet
Chicken Cassoulet



  • 100g ghee
  • 6 chicken legs
  • 1 chopped onion
  • 4 garlic cloves, chopped
  • 300g pork belly, cut into 1cm pieces
  • 2 tbsp white miso
  • 200g puy lentils
  • 2 chopped tomatoes
  • 2 litres chicken stock
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • ½ bunch of chopped parsley
  • 200g cavolo nero, shredded
  • 80g breadcrumbs
  • 1.5 tsp toasted fennel seeds
  • Heat 50g of ghee in a casserole and cook the chicken, skin-side down for 8 mins or until deeply golden. Remove from the casserole and set aside, then chuck in the onion and garlic and cook for 5 mins. Add the pork belly, cook for 8 mins, then stir in the lentils, tomato, miso and stock. Add the herbs, return the chicken to the pot and cook for 40 mins. Season to taste and stir in the cavolo nero to wilt for 3 mins.
  • Meanwhile, heat the remaining ghee in a frying pan and fry the breadcrumbs and fennel seeds until golden. Divide the cassoulet between six plates, top with the cooked chicken legs and scatter with the toasted breadcrumbs. Yum!
1 hr
6 serving

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