Chicken and mushroom cassoulet

Don't let the word 'cassoulet' scare you: it's a hearty casserole that's been slow-cooked to rich perfection! This one has a classic combination of chicken and mushrooms, and is ready within the hour!

Chicken and Mushroom Cassoulet Credit: Food Lab

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 2 garlic clove, finely diced
• ½  Leek, chopped
• 6-8 mushrooms, chopped
• 400 g chicken thigh, chopped into pieces
• 4 potatoes, chopped 
• 1 cup water
• 1 cup chicken stock
• 2 sprigs thyme, plus extra to serve
• 1 cup cream
• Pinch of sea salt
• Pinch of black pepper

Instructions

In a pan over medium heat add olive oil, garlic and leek, sauté for 5-10 minutes. 

Add in mushrooms, chicken and a pinch of salt, sauté for another 5-10 minutes. 

Add potatoes and brown for a few minutes before adding water, chicken stock, thyme and pepper. 

Simmer for 3 minutes before adding cream and simmering for a further 10 minutes.

To serve, garnish cassoulet with fresh thyme.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.