Provençal style chicken cassoulet by Larry Jayasekara

Name: Provençal style chicken cassoulet by Larry Jayasekara
Yield: 4
Ingredients: 0.84kg Chicken leg with skin on; 20.0g KNORR Professional Chicken Jelly Bouillon 800g; 800.0ml Water; 2.0g Micro herbs

Cassoulet acquired its name from the vessel in which it is cooked, and it’s known to have originated as a peasant dish.

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For the chicken

Chicken leg with skin on 0.84 kg
KNORR Professional Chicken Jelly Bouillon 800g 20.0 g
KNORR Professional Chicken Jelly Bouillon 800g
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Product Specification
Water 800.0 ml

For service

Micro herbs 2.0 g

Main courses

Poultry

Cassoulet acquired its name from the vessel in which it is cooked, and it’s known to have originated as a peasant dish.

...

Preparation

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.
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.