French Inspired Chicken Thigh Cassoulet

with White Beans

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep vegetables

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

photo

2 Fry chicken

Heat a large pan over a 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 vegetables

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

photo

4 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 15-20 min or until the meat separates easily from the bones. Check the seasoning. Remove the bay leaves before serving.

Tips for fussy eaters

Once cooked, remove the chicken from the bone.

Pro tip

Cover the pan with a lid while frying to avoid hot oil splashage!

A decadent take on a French classic.

Cooking Time: 35 min

Cals 944 · Prot 66 · Carbs 50 · Fat 59

Dairy-Free

Ingredients

Number of people

Chicken thighs, bone-in, skin-on 600 Grams
Leeks 1 Piece
Celery stick 1 Piece
Carrot 2 Pieces
Spinach (palak) 200 Grams
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Tomato paste 70 Grams
Water 300 ML
Chicken stock cube 1 Piece
White beans small 240 Grams
Fresh thyme 15 Grams
Dried bay leaves 2 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

A decadent take on a French classic.

Cooking Time: 35 min

Cals 944 · Prot 66 · Carbs 50 · Fat 59

Dairy-Free

Instructions

photo

1 Prep vegetables

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

photo

2 Fry chicken

Heat a large pan over a 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 vegetables

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

photo

4 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 15-20 min or until the meat separates easily from the bones. Check the seasoning. Remove the bay leaves before serving.

Tips for fussy eaters

Once cooked, remove the chicken from the bone.

Pro tip

Cover the pan with a lid while frying to avoid hot oil splashage!

Ingredients

Number of people

Chicken thighs, bone-in, skin-on 600 Grams
Leeks 1 Piece
Celery stick 1 Piece
Carrot 2 Pieces
Spinach (palak) 200 Grams
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Tomato paste 70 Grams
Water 300 ML
Chicken stock cube 1 Piece
White beans small 240 Grams
Fresh thyme 15 Grams
Dried bay leaves 2 Pieces
Salt 1 Tsp
Black pepper 1 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...