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Cassoulet with chicken
In the painting The Potato Eaters, van Gogh depicted the classic peasant meal. We gave it a new twist with chicken, potatoes, brown beans, mushrooms and bacon.
Main course
2 persons
60 minutes
Ingredients:
- 1 bag Cêlavíta Granny's cooking potatoes floury, 500 g
- 2 tbsp olive oil
- 2 chicken legs
- Salt and pepper, to taste
- 75 g bacon, in strips
- 1 onion, chopped
- 200 g mixed mushrooms, sliced
- Pepper, to taste
- 300 ml chicken stock
- 100 ml of cooking cream
- 200 g brown beans, (canned) drained
- 5 g celery leaves, finely chopped
Preparation
Step 1:
Heat a large frying pan with olive oil. Brown the chicken drumsticks on medium heat all around. Salt and pepper the drumsticks all around while frying. Remove the drumsticks from the pan when they are golden brown. Now fry the bacon, onion and mushrooms until nicely coloured in the frying pan. Season with pepper.
Step 2:
Put the chicken legs back in the pan. Add the stock and cooking cream. Stew the legs over medium heat, with a lid on the pan, until tender. This will take about 30 minutes.
Step 3:
Add the potatoes to the casserole. Stew this for about 12 minutes until the potatoes are tender. Then add the brown beans and celery leaves and stew briefly.