Provençal style chicken cassoulet by Larry Jayasekara
Cassoulet acquired its name from the vessel in which it is cooked, and it’s known to have originated as a peasant dish.
Poultry
Main courses
Ingredients
Provençal style chicken cassoulet by Larry Jayasekara
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£5.98
For the chicken
Chicken leg with skin on
/kg
0.84 kg
0%
KNORR Professional Chicken Jelly Bouillon 800g
/g
20.0 g
0%
Water
/ml
800.0 ml
0%
For service
Micro herbs
/g
2.0 g
0%
/
For the chicken
-
Chicken leg with skin on 0.84 kg
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Water 800.0 ml
For service
-
Micro herbs 2.0 g
Preparation
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For the chicken
- Bring the water to the boil then whisk in the KNORR Jelly Bouillon.
- Cut the legs in half to give you a drumstick and thigh then place into the bouillon.
- Simmer the chicken for 20 minutes then remove and reserve the poaching liquor.
-
For the cassoulet
- Peel and dice the shallots and kohlrabi.
- Peel and cut the carrots into three.
- Dice the peppers and courgettes.
- Sweat the vegetables, chorizo, chick pea and KNORR Professional Garlic Puree in the oil for 2-3 minutes then add in half of the poaching liquor.
- Cook for a further 2-3 minutes then return the chicken to the pan and place into the oven.
- Roast for 20-25 minutes.
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For service
- Return the remaining chicken cooking bouillon to the heat and bring to the boil.
- Allow to reduce by ¾ then add in the chicken allowing to glaze.
- Spoon the vegetables into a serving bowl then add the glazed chicken.
- Garnish with the micro herbs.
