French Inspired Chicken Thigh Cassoulet

with White Beans
Low-Carb
A decadent take on a French classic.
Cooking time: 35 min
Cals 886 · Prot 58 · Carbs 39 · Fat 58
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Ingredients
Number of People:

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
1 Piece
White beans
400 Grams
Fresh thyme
200 Grams
Dried bay leaves
2 Pieces
Salt
1 Tsp
Black pepper
0.5 Tsp

Instructions

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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.
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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.
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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.
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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.
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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!

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