Provençal style chicken cassoulet by Larry Jayasekara

Name: Provençal style chicken cassoulet by Larry Jayasekara
Yield: 4
Ingredients: 1200.0g Chicken leg with skin on; 20.0g Knorr Professional Chicken Jelly Bouillon 800g; 800.0ml Water; 100.0g Banana shallots; 100.0g Kohlrabi; 50.0g Carrots, baby; 100.0g Red Pepper; 100.0g Courgette; 15.0g Knorr Professional Garlic Puree 750g; 2.0g Micro herbs

Cassoulet acquired its name from the vessel in which it is cooked, and it’s known to have originated as a peasant dish.

...

For the chicken:

Chicken leg with skin on 1200.0 g
Knorr Professional Chicken Jelly Bouillon 800g 20.0 g

Knorr Professional Chicken Jelly Bouillon 800g

Order product Product Specification
Water 800.0 ml

For the cassoulet:

Banana shallots 100.0 g
Kohlrabi 100.0 g
Carrots, baby 50.0 g
Red Pepper 100.0 g
Courgette 100.0 g
Knorr Professional Garlic Puree 750g 15.0 g

Knorr Professional Garlic Puree 750g

Order product Product Specification

For service:

Micro herbs 2.0 g

Poultry

Main courses

Cassoulet acquired its name from the vessel in which it is cooked, and it’s known to have originated as a peasant dish.

...

Preparation

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.
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.
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.

Poultry

Main courses

Thank you

Provençal style chicken cassoulet by Larry Jayasekara

Ingredients