Organic Chicken, Leek and Kale Cassoulet Recipe

Name: Organic Chicken, Leek and Kale Cassoulet Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 750g Diced Organic Chicken Breast; 1 tbsp Salted Butter; 1 Onion (diced); 2 Cloves of Garlic (crushed); 1tbsp Mixed Herbs; 2 Leeks (sliced into discs); 10g of Tarragon; 350ml of Double Cream; 500ml of Vegetable Broth; 1tsp of Nutmeg; 1 Tin of Butter Beans; 100g of Kale

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Servings

Prep Time

5 minutes

Cook Time

30 minutes

This creamy cassoulet recipe uses our delicious organic chicken, succulent and juicy, combined with the fresh flavours of leek and kale, for a truly wholesome and hearty meal.

Image of Organic Chicken, Leek and Kale Cassoulet Recipe

Ingredients

750g Diced Organic Chicken Breast
1 tbsp Salted Butter
1 Onion (diced)
2 Cloves of Garlic (crushed)
1tbsp Mixed Herbs
2 Leeks (sliced into discs)
10g of Tarragon
350ml of Double Cream
500ml of Vegetable Broth
1tsp of Nutmeg
1 Tin of Butter Beans
100g of Kale

Directions

In a large saucepan with a lid, melt the butter over a medium heat. Then add the shallots, garlic and generous pinch of salt and fry gently for around 4 minutes until the shallots begin to soften.
Add the diced chicken to the pan and brown on all sides, turning it occasionally to do so. Sprinkle in the dried mixed herbs and stir through. Next add in the leek and tarragon and then the veg broth and cream.
Bring the pan to a boil then turn down to a gentle simmer before adding the nutmeg and butter beans.
Allow to gently simmer for 20 minutes, stirring occasionally.
Remove the lid of the pan, give the cassoulet a good stir before adding the kale. Allow a final 10 minutes of cooking without the lid, until the sauce has thickened and the kale is tender and cooked
Serve alongside crusty bread with a generous spread of butter.