Chicken and White Bean Cassoulet

A very simple recipe, perfect for a weekend night at home. I have served this to guests many times and they loved it served with crusty bread to mop up the juices, and a glass of crisp white wine. Its also fairly low in fat.

Ingredients:

1 small onion, chopped finely
1 small carrot, chopped finely
1 tbsp. olive oil
3 cloves garlic, chopped
2 leeks, sliced
1 large glass white wine
1/2 tsp. dried thyme
2 bay leaves
400g tin white beans
1/2 pint chicken stock

2 chicken breasts
2 tsp. olive oil
salt & pepper to taste


Method:  (Serves 2)

Add the onion, carrot and oil to a large sauté pan (one with a lid). Fry on a medium heat until tender. Add the leeks and garlic and cook for another 5 minutes, stirring occasionally. Turn up the heat, add the wine and cook until most of the wine reduced. Add the thyme and bay leaves, beans and stock and bring to the boil. Then turn the heat to a simmer, pop on a lid and leave to cook gently for approx. 20 minutes.

In a small frying pan, heat a little oil and season the chicken breasts, Fry on both sides until golden and then put the chicken breasts on top of the bean cassoulet. Pour in any pan juices from the chicken pan to the beans. Put the lid back on the pan and leave on a low heat for another 20 minutes.

Serve the chicken sliced, on top of the beans with a sprinkle of parsley (if liked). Enjoy.