Spring Chicken Cassoulet with Pesto & White Beans

Spring Chicken Cassoulet with Pesto & White Beans

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 6, 2019.
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Ingredients

CHICKEN

  • 1 pack lean chicken breasts
  • 1 pack chicken spices

CASSOULET

  • 1/4 cup chicken stock
  • 1 leek, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 pack cassoulet aromatics
  • 1 3/4 cups chicken stock
  • 2 courgettes, thinly sliced
  • 1 can cannellini beans, drained & rinsed
  • 1 pack baby sliverbeet, roughly chopped
  • 1 cup frozen peas
  • 1 pack basil pesto

TO SERVE

  • 50g feta cheese

Steps

  1. Preheat oven to 230°C.
  2. Prep & cook chicken. Pat chicken dry, season with salt and coat in chicken spices. Transfer to a lined oven tray, drizzle with 1 1/2 tsp oil and roast in oven for 16-20 minutes, until cooked through. Rest chicken, covered, before slicing thinly. Reserve resting juices.
  3. Prep & cook cassoulet. Heat a large, deep fry-pan on medium heat. Add first measure of stock, leek and garlic and cook for about 4 minutes, until soft.
  4. Add cassoulet aromatics and second measure of stock. Bring to a boil, reduce to a simmer and cook for 4 minutes. Add courgettes, cannellini beans, baby silverbeet and peas and cook for 4-5 more minutes, until greens are tender.
  5. Remove from heat and stir though pesto and any chicken resting juices. Season to taste.
  6. Serve cassoulet topped with chicken. Crumble over feta.

Nutritional Information

Energy 1858 kj
444 kcal
Protein 44.4g
Carbohydrate 20.2g
Fat 19.0g