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For the chicken:

For the cassoulet:

For service:

  • Micro herbs 2 g
  1. For the chicken:

    • Bring the water to the boil then whisk in the KNORR Jelly Bouillon.
    • Cut the legs in half to give you a drumstick and thigh then place into the bouillon.
    • Simmer the chicken for 20 minutes then remove and reserve the poaching liquor.
  2. For the cassoulet:

    • Peel and dice the shallots and kohlrabi.
    • Peel and cut the carrots into three.
    • Dice the peppers and courgettes.
    • Sweat the vegetables, chorizo, chick pea and KNORR Professional Garlic Puree in the oil for 2-3 minutes then add in half of the poaching liquor.
    • Cook for a further 2-3 minutes then return the chicken to the pan and place into the oven.
    • Roast for 20-25 minutes.
  3. For service:

    • Return the remaining chicken cooking bouillon to the heat and bring to the boil.
    • Allow to reduce by ¾ then add in the chicken allowing to glaze.
    • Spoon the vegetables into a serving bowl then add the glazed chicken.
    • Garnish with the micro herbs.
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