French Inspired Chicken Cassoulet

with White Beans

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep veggies

Wash, trim and finely slice leeks (make sure to remove grit between the leaves). Slice celery thinly. Peel and dice carrot. Rinse and chop spinach. Peel and mince garlic.

photo

2 Fry chicken

Heat a large pan over medium-high heat with a drizzle of oil. Fry the chicken thighs, skin side down, for 10 min. Flip and fry for 5 min further.

photo

3 Cook veggies

Meanwhile, heat a soup pot over medium-high heat with a drizzle of oil. Fry leeks, celery and carrot for 3 min. Add garlic and spinach, and cook for 2 min. Add tomato paste and cook for 1-2 min.

photo

4 Add and simmer

Add the measured water, chicken stock cube, rinsed and drained white beans, thyme sprigs and dried bay leaves. Season with a pinch of salt and pepper.

photo

5 Add chicken

Add the fried chicken thighs. Bring to a light simmer and cook, covered, for 10-15 min. Check the seasoning. Remove the bay leaves before serving.

Tips for fussy eaters

Cut the chicken off the bone once cooked, to serve.

Pro tip

Cover your pan when frying the chicken so that the hot oil doesn't splash.

A decadent take on a French classic.

Cooking Time: 35 min

Cals 620 · Prot 55 · Carbs 28.8 · Fat 30.8

Ingredients

Number of people

Chicken thighs, with bone and skin 600.00 Grams
Leeks 1.00 Pieces
Celery stick 1.00 Pieces
Carrot 2.00 Pieces
Spinach (palak) 150.00 Grams
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 70.00 Grams
Water 300.00 ML
Chicken stock cube 1.00 Pieces
White beans small 200.00 Grams
Fresh thyme 5.00 Grams
Dried bay leaves 2.00 Pieces
Salt 0.75 Tsp
Black pepper 0.75 Tsp

A decadent take on a French classic.

Cooking Time: 35 min

Cals 620 · Prot 55 · Carbs 28.8 · Fat 30.8

Instructions

photo

1 Prep veggies

Wash, trim and finely slice leeks (make sure to remove grit between the leaves). Slice celery thinly. Peel and dice carrot. Rinse and chop spinach. Peel and mince garlic.

photo

2 Fry chicken

Heat a large pan over medium-high heat with a drizzle of oil. Fry the chicken thighs, skin side down, for 10 min. Flip and fry for 5 min further.

photo

3 Cook veggies

Meanwhile, heat a soup pot over medium-high heat with a drizzle of oil. Fry leeks, celery and carrot for 3 min. Add garlic and spinach, and cook for 2 min. Add tomato paste and cook for 1-2 min.

photo

4 Add and simmer

Add the measured water, chicken stock cube, rinsed and drained white beans, thyme sprigs and dried bay leaves. Season with a pinch of salt and pepper.

photo

5 Add chicken

Add the fried chicken thighs. Bring to a light simmer and cook, covered, for 10-15 min. Check the seasoning. Remove the bay leaves before serving.

Tips for fussy eaters

Cut the chicken off the bone once cooked, to serve.

Pro tip

Cover your pan when frying the chicken so that the hot oil doesn't splash.

Ingredients

Number of people

Chicken thighs, with bone and skin 600.00 Grams
Leeks 1.00 Pieces
Celery stick 1.00 Pieces
Carrot 2.00 Pieces
Spinach (palak) 150.00 Grams
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 70.00 Grams
Water 300.00 ML
Chicken stock cube 1.00 Pieces
White beans small 200.00 Grams
Fresh thyme 5.00 Grams
Dried bay leaves 2.00 Pieces
Salt 0.75 Tsp
Black pepper 0.75 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...