This easy and tasty version of traditiol slow cooked cassoulet has simple ingredients and lots of flavour. It’s also ideal to make ahead and freeze. Simply thaw, heat, and enjoy on one of those busy weeknights – less stress and more enjoyment!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 kg chicken pieces, bone in (thighs and/or drumsticks)
100 g smoked bacon, chopped
1 onion, diced
2 cloves garlic, crushed
2 stalk s celery, diced
2 Tbsp Dijon mustard
420 g can Wattie’s Condensed Creamy Chicken Soup
420 g can cannellini beans, rinsed and drained
1 handful freshly chopped parsley
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How do I make it ?
1. Heat a dash of oil in a deep lidded frying pan. Brown chicken pieces. Set aside. Drain any excess oil. Add bacon, onion, garlic and celery. Sauté until soft. Stir in Dijon mustard. Place chicken back into pan.
2. Pour over Wattie's Condensed Creamy Chicken Soup and 1 cup of water. Stir. Bring to the boil. Reduce heat. Cover and simmer 30 minutes. Add cannellini beans and continue cooking for a further 10-15 minutes with the lid off until chicken is cooked and sauce reduced. Stir through parsley.