French Inspired One Pot Baked Chicken and Bacon Cassoulet

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrot, then slice into 1.5 cm thick rounds (no need to peel). Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Step 2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. Once browned, remove the chicken from the pan and set aside on a clean plate (you'll finish cooking it later).

Step 3

Return the pan (no need to clean) to medium-high heat with a drizzle of oil. Add the bacon, carrot and onion and stir-fry until starting to soen, 5-6 mins. Once sofened, add half the garlic and fry until fragrant, 1 min. Once fragrant, stir in the mixed herbs, passata, white wine stock powder, sugar and water for the sauce (see pantry for both amounts). Stir in the butter beans and their liquid and bring to a boil.

Step 4

Once boiling, remove from the heat and nestle the chicken breasts into the sauce. Season with salt and pepper. Cover with a lid or foil and bake on the middle shelf until cooked through, 18-20 mins.

Step 5

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). When the chicken cassoulet has 5 mins remaining, bake the garlic bread until golden, 5-6 mins. Once cooked, remove the chicken from the bean cassoulet and pop onto a clean board. Add the spinach to the beans a handful at a time until wilted and piping hot, 1-2 mins. Stir in the butter (see pantry for amount) until melted and combined.

Step 6

When everything's ready, thinly slice the chicken widthways. Share the casssoulet style stew between your bowls. Top with the sliced chicken and serve the garlic ciabatta cut into triangles alongside for dipping and scooping.