Chicken, Pancetta And Butter Bean Cassoulet Recipe

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The ingredient of Chicken Pancetta And Butter Bean Cassoulet Recipe

• 1 tablespoon extra virgin olive oil
• 200g piece pancetta rind removed cut into 3cm pieces
• 6 chicken thigh fillets halved
• 4 eschalots peeled halved
• 1 baby fennel trimmed thinly sliced
• 2 garlic cloves crushed
• 1 yellow capsicum chopped
• 1 2 cup dry white wine
• 400g can cherry tomatoes
• 1 2 cup chicken stock
• 3 fresh thyme sprigs
• 400g can butter beans drained rinsed
• 2 cups coarse fresh sourdough breadcrumbs
• 1 3 cup grated gruyere cheese
• 1 3 cup chopped fresh at leaf parsley leaves
• 100g baby spinach

The Instruction of chicken pancetta and butter bean cassoulet recipe

• preheat oven to 180c 160c fan forced heat half the oil in a 12 cup capacity flameproof casserole dish over medium high heat add pancetta cook stirring for 4 to 5 minutes or until crisp transfer to paper towel to drain
• add chicken to dish cook turning for 3 to 4 minutes or until browned transfer to a plate add eschalots fennel and garlic cook stirring for 3 to 4 minutes or until softened add capsicum cook for 2 to 3 minutes or until lightly browned add wine bring to the boil add tomatoes stock and thyme bring to the boil return chicken and pancetta to pan cover transfer to oven bake for 20 minutes add beans bake uncovered for a further 25 minutes or until chicken is cooked through
• meanwhile combine breadcrumbs gruyere cheese parsley and remaining oil in a bowl
• remove dish from oven stir spinach into cassoulet sprinkle with breadcrumb mixture return to oven bake for 20 minutes or until breadcrumbs are golden brown serve

Nutritions of Chicken Pancetta And Butter Bean Cassoulet Recipe

calories: 514 328 calories
calories: 19 7 grams fat
calories: 6 8 grams saturated fat
calories: 39 2 grams carbohydrates
calories: n a
calories: n a
calories: 37 6 grams protein
calories: 106 milligrams cholesterol
calories: 1149 milligrams sodium
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