Chicken Cassoulet

Chicken Cassoulet

Serves 4

Full Choice 5 pts per serving

No Count ½ pt per serving

450g skinelss boneless chicken breast, cut into bite sized pieces

2 rashers, lean back bacon

1 onion, chopped finely

225g new potatoes, cut into bite sized chunks

frylight spray

2 cloves garlic

1½ tsp dried mixed herbs

2 level tbsp tomato puree

200ml dry cider

425g can wwfh baked beans in tomato sauce

175g can kidney beans, drained

salt & pepper

fresh chopped parsley

1 level tbsp cornflour

Spray a non-stick pan with frylight and cook the onion, garlic and herbs for 3-4 mins, then add the chicken and cook until it loses it's pinkness.

Stir in the tomato puree, tehn add the remaining ingredients except the cornflour.  Bring to the boil, reduce the heat, cover and simmer for 1 hour 15 mins.  Mix cornflour with a little water and stir into the casserole and cook for another 15 mins.

Note: To freeze, cool thoroughly, divide into 4 portions and pack.  When required, thaw overnight at room temp, cover with foil and re-heat at 200ºC/400ºF/Gas 6 for 40 mins

CHICKEN CASSOULET

Serves 4

Syn Free

4 Syn Free SW sausages
1 large onion, sliced
400g chicken breast, cut into chunks
1 tsp. smoked paprika
2 x 400g cans chopped tomatoes
400g can cannellini beans, drained and rinsed
400g can butter beans, drained and rinsed - or whichever beans you prefer, e.g. kidney, pinto, etc. 
15g fresh oregano, chopped or 1 tsp. dried oregano

Spray a large frying pan well with Frylight.
Cook the sausages in the pan until browned on all sides.
Set the sausages aside and re-spray the pan. Add the onion, chicken and paprika.
Cook until the chicken has browned and the onion has softened. (As mentioned in lots of other recipes, I either use frozen, chopped onions for in casserole type recipes, as they soften up in Frylight so much better or, I start the onion off in the microwave with a splash of water.)
Return the sausages to the pan and stir in the remaining ingredients. Season to taste.
Bring to the boil, cover and simmer for 30-40 minutes, stirring occasionally.
Ensure the chicken is thoroughly cooked through.
If you want the sauce to thicken a bit more, take the lid off for the last 5-10 minutes of the cooking time.

We love this take on cassoulet and, if we have any left, sometimes sprinkle a HEX portion or two of grated mature Cheddar over, during the last five minutes of cooking. We also sometimes add peppers and garlic to the mix.