food

Chicken, Mushroom & Tarragon Cassoulet

A spoonful of summer, whatever the season

food

Chicken, Mushroom & Tarragon Cassoulet

A spoonful of summer, whatever the season

Ingredients

  • 3 medium tomatoes or a handful cherry tomatoes, sliced
  • Extra-virgin olive oil
  • 25 grams butter
  • 1 garlic clove, crushed
  • 3 small shallots, finely chopped
  • Handful fresh tarragon, roughly chopped
  • 100 grams chanterelles
  • 2 large portobello mushrooms, cleaned, sliced
  • 50 grams chestnut mushrooms, cleaned, halved
  • Bunch flat-leaf parsley, leaves, finely chopped
  • 1-2 teaspoons white wine or tarragon vinegar
  • 8 free-range chicken thighs, skin on
  • 150 milliliters white wine
  • 80 grams kalamata olives, pitted and sliced
  • 500-700 milliliters chicken stock or water
  • 400 grams tinned cannellini beans, drained and rinsed

Steps

  1. Preheat the oven to 180°C. Place the tomatoes in a roasting tray, coat them
  2. In 1 tablespoon of olive oil, and season. Roast
  3. For 15-20 minutes, until they are
  4. Concentrated and aromatic. Heat a
  5. Large heavy-based frying pan or
  6. Ovenproof casserole, add the butter,
  7. Garlic and half the chopped shallots,
  8. And cook for about 2 minutes, until
  9. They start to soften. Add the tarragon,
  10. Mushrooms, a pinch of salt and a grind
  11. Of pepper. Sauté for 5 minutes, until
  12. Golden. Transfer to a bowl, and remove
  13. The tomatoes from the oven.
  14. Stir the chopped parsley and 1 teaspoon of
  15. Vinegar into the mushrooms. Heat 1
  16. Tablespoon of olive oil in the frying pan, over
  17. A medium-high heat. Add the chicken
  18. Thighs, skin-side down, and fry until
  19. Golden, turning them once or twice to
  20. Brown them evenly. Transfer to a plate.
  21. Add the remaining shallots to the pan
  22. And fry until soft.
  23. Deglaze the pan with the white wine
  24. And place the chicken back in the pan,
  25. Along with the olives. Pour in the water
  26. Or stock until it's covering the chicken
  27. And bring to the boil. Turn down the
  28. Heat and simmer for 35 min.
  29. Add the roasted tomatoes, then add
  30. The beans. Bring back to a boil, then
  31. Turn down to a simmer. After 5 minutes add the mushrooms and
  32. Shallots, and simmer until the sauce
  33. Has reduced and gone creamy.