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Chicken & mixed bean cassoulet & rocket salad

  • 4.67 Star
    rating
  • Timer
  • Chart 405.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Drain and rinse the tinned mixed beans. Dice the onions. Crush the garlic cloves. Roughly chop the parsley.

Method

  1. 1 Colour the chicken legs in a heavy based pan on both sides, transfer these to an oven proof dish, season and then transfer these to the oven at 175oC or Gas mark 4- these will take around 45 minutes to 1 hour.
  2. 2 In the same pan, add 2 tbsp olive oil and sauté the Onion until soft, once softened, add the Garlic and continue to stir so this does not burn
  3. 3 Now add the chopped thyme and stir this for a further 20 seconds, add the tomatoes and let this come up to the boil
  4. 4 Once the sauce had come up to the boil, add the tins of drained beans and stir.
  5. 5 Once the chicken is cooked, drain these on some kitchen towel
  6. 6 Zest the lemon over the chicken legs and use the juice to make a simple dressing with olive oil.
  7. 7 Serve the Chicken on top of the Cassoulet and some dressed Rocket on the side.

3 Reviews

  • Eric

    This was easy and very nice

  • Janna gay

    Lovely Fresh Tasting Dish. Used Chicken Breast As Husband Doesnt Like Thighs. We thought it would be a nice sauce with tuna or swordfish.

  • Ella

    Amazing And So Easy To Do!