Jennifer’s Chicken & Leek Cassoulet
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
- Preheat the oven to 200°C, gas mark 6.
- 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.
- 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.