French Inspired Chicken Thigh Cassoulet

with White Beans
A decadent take on a French classic.
Cals 547 · Prot 72 · Carbs 37 · Fat 14
Low Carb
35 min
French Inspired Chicken Thigh Cassoulet with White Beans
A decadent take on a French classic.
Cals 547 · Prot 72 · Carbs 37 · Fat 14
Low Carb
Ingredients
Skin-on, bone-in chicken thighs
600 Grams
Leeks
1 Piece
Celery
1 Piece
Carrot
2 Pieces
Spinach
200 Grams
Garlic cloves
3 Pieces
Olive oil
2 Tbsp
Tomato paste
70 Grams
Water
300 ML
Chicken stock cube 4*5*9*15*
1 Piece
White beans
400 Grams
Fresh thyme
200 Grams
Dried bay leaves
2 Pieces
Salt
1 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2286 / 547
Fats (g) 14
of which saturated (g) 3.8
Carbohydrates (g) 37
of which sugars (g) 10.3
Fibers (g) 7.8
Proteins (g) 72
Salt (g) 3.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

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.
Fry chicken

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.
Cook vegetables

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.
Simmer

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.
Add chicken

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.
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