French Inspired Chicken Cassoulet

with White Beans

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low-carb
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low-carb
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Instructions

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1 Prep veggies

Wash and slice leeks and celery. Peel and dice carrot. Rinse and chop spinach. Peel and mince garlic.

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2 Fry chicken

Heat a large pan and place the chicken thighs on it, skin side down. Fry the chicken for 10-12 minutes. Flip and continue frying for 5 minutes.

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3 Cook veggies

Meanwhile, heat oil in a large pot. Add the vegetables and cook for 5-6 minutes. Add tomato paste and cook for 1-2 minutes.

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4 Add and simmer

Add water, chicken stock cube, rinsed and drained white beans, thyme sprigs and dried bay leaves. Season well with salt and pepper.

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5 Add chicken

Add the fried chicken thighs. Let simmer lightly for 10-15 minutes until the chicken is cooked through. Remove 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) 100.00 Grams
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 50.00 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 and slice leeks and celery. Peel and dice carrot. Rinse and chop spinach. Peel and mince garlic.

photo

2 Fry chicken

Heat a large pan and place the chicken thighs on it, skin side down. Fry the chicken for 10-12 minutes. Flip and continue frying for 5 minutes.

photo

3 Cook veggies

Meanwhile, heat oil in a large pot. Add the vegetables and cook for 5-6 minutes. Add tomato paste and cook for 1-2 minutes.

photo

4 Add and simmer

Add water, chicken stock cube, rinsed and drained white beans, thyme sprigs and dried bay leaves. Season well with salt and pepper.

photo

5 Add chicken

Add the fried chicken thighs. Let simmer lightly for 10-15 minutes until the chicken is cooked through. Remove 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) 100.00 Grams
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Tomato paste 50.00 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
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