Strassburg, Chicken and Vegetable Cassoulet
Ingredients
1 x 375g Hans Reduced Fat Strassburg
300g skinless boned chicken thighs
1 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, chopped
2 tomatoes, chopped
1 cup chicken stock
2 carrots, peeled and chopped into chunks
2 zucchinis, chopped into chunks
2 medium potatoes, peeled and quartered
Few sprigs of parsley or thyme
Salt and pepper to taste
1 x 400g can of lima beans, drained
Chopped parsley to garnish
Method
- Chop Hans Reduced Fat Strassburg into large pieces approximately 3cm and set aside
- Cut the chicken into similar sized pieces and set aside
- Heat the oil in a heat proof casserole dish or saucepan and add the onion and garlic. Cook gently for 2-3 minutes
- Add the chicken pieces and brown on all sides. Add the tomatoes, stock, remaining vegetables and herbs
- Stir gently to combine and season with salt and pepper
- Add the Hans Strassburg and mix in briefly. Bring to the boil, then simmer, covered for 30 minutes
- Add the beans and heat through. When hot, sprinkle with chopped parsley
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