About the Recipe
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat and white beans. Usually it is with Pork, here it is with Chicken and the Spanish Chorizo brings a smoky, spicy flavour to this much-loved dish
Ingredients
2 Chicken Breasts
50g sliced Chorizo, chopped
125g Panko Breadcrumbs
2 large Eggs, beaten
100g Plain Flour
3-4 tablespoons Rapeseed Oil
40g Unsalted Butter
2 Cox’s Apples, cored and diced
2 Red Onions finely chopped
400g canned Cannellini Beans, drained and rinsed
200mls Cider
200ml Chicken Stock
2 Tsp Dijon mustard
4 Tbsp thick Double Cream
2 Tbsp chopped Sage & Parslehy
Lightly dressed Watercress
Preparation
Pre-heat the oven to 150C
Place the Chicken Breasts between cling-film and gently bat out with a rolling pin until almost doubled in size
In a food processor blitz the Chorizo until finely chopped
Add in the Breadcrumbs and pulse until well mixed
Tip out onto a large plate
Also tip the Plain Flour on to a lkarge plate
Cover each Chicken Breast with the Flour
Then dip the Chicken Breasts in the beaten Egg and finally coat with the Chorizo crumbs
Heat 2 Tbsp of the Rapeseed Oil in a large non-stick frying pan and add half the Butter
Cook the Chicken for approximately 3-4 minutes each side or until golden and completely cooked through
Remove the Chicken from the pan and place in the oven to keep warm
In a pan heat the remaining Butter, Apple and Red Onion and cook for 5 minutes over a medium heat
Add the Cannellini Beans, Cider and Chicken Stock
Bring to the boil and reduce by half
Stir in the Mustard, Double Cream and Herbs
Season to taste.
Spoon the cassoulet into 2 warm serving dishes
Cut each Chicken Breast into 3 thick slices and place on top.
Top the Chicken with the dressed watercress
Serve and enjoy a real treat