French cassoulet tray bake Matt Preston

Name: French cassoulet tray bake Matt Preston
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 4 chicken thigh cutlets (bone in, skin on); 1 tbs extra virgin olive oil; 8 pork chipolatas; 2 each carrots, celery stalks and onions, finely chopped; 250g piece speck or bacon, rind removed, cut into 1cm lardons; 2 garlic cloves, crushed; 1 bunch flat-leaf parsley, leaves picked, stalks finely chopped (we used Woolworths Macro); 1 cup (250ml) white wine; 2 tsp powdered gelatine; 1 cup (250ml) chicken stock, warmed; 2 sage sprigs; 1 bay leaf sprig; 3 thyme sprigs; 8 rosemary sprigs, leaves chopped; 400g can cannellini beans, rinsed, drained; 1/4 cup (30g) finely grated Gruyere (substitute parmesan); 40g each panko and fresh breadcrumbs; Finely grated zest of 1 lemon, plus extra lemon wedges to serve

Instructions

Prep:20minCook:1h 20min

The secret to making this fancy bean stew taste meaty and sticky like it’s been cooked for four hours is the powdered gelatine. Sneaky or what! Adding the beans in two batches means the first lot breaks down, giving a wonderfully creamy texture, says Matt.

Updated at: Thu, 06 Jun 2024 21:45:05 GMT