Don't let the word 'cassoulet' scare you: it's a hearty casserole that's been slow-cooked to rich perfection! This one has a classic combination of chicken and mushrooms, and is ready within the hour!
- 1 tbsp olive oil
- 2 garlic clove, finely diced
- ½ Leek, chopped
- 6-8 mushrooms, chopped
- 400 g chicken thigh, chopped into pieces
- 4 potatoes, chopped
- 1 cup water
- 1 cup chicken stock
- 2 sprigs thyme, plus extra to serve
- 1 cup cream
- Pinch of sea salt
- Pinch of black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a pan over medium heat add olive oil, garlic and leek, sauté for 5-10 minutes.
Add in mushrooms, chicken and a pinch of salt, sauté for another 5-10 minutes.
Add potatoes and brown for a few minutes before adding water, chicken stock, thyme and pepper.
Simmer for 3 minutes before adding cream and simmering for a further 10 minutes.
To serve, garnish cassoulet with fresh thyme.