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Jennifer’s Chicken & Leek Cassoulet

Jennifer John

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Serves: 4

Prep time: 15 mins

Cook time: 45 mins


1 tbsp oil

4 chicken thighs

(360g pack) 4 giant frankfurters, thickly sliced

400g can cannellini beans, drained and rinsed

500g leeks, trimmed, washed and thickly sliced

1 clove garlic, crushed

250ml chicken stock

125g cherry tomatoes

25g parsley, chopped

Veg Portions / Serving: 2


Kitchen Ninja


  1. Preheat the oven to 200°C, gas mark 6.
  2. Heat the oil in a frying pan and fry the chicken until browned, transfer to a casserole dish. Mix in the frankfurters, beans, leeks, garlic and stock. Cover and bake for 35 minutes.
  3. Stir in the tomatoes and cook for a further 10 minutes or until the chicken is cooked throughout. Stir in the parsley and serve.

Kids in the kitchen:

Teach the kids about safety around the hob and oven and show them how to very carefully help you add ingredients to the pan and/or stir them safely.

Jennifer John

Jennifer John, a trained home economist and a member of the Guild of Food Writers has been working with the Discover Great Veg campaign for many years, including, developing recipes.

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