Chicken and chickpea cassoulet
Inspired by a rustic French classic, I've updated this delicious, warming stew to make it fast and easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aforkandapencil.com.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Spoon
- Pot
- Plate
Ingredients
- 1 tablespoon olive oil
- 100g (4 oz) slab or rolled pancetta, sliced
- 1 red onion, halved and sliced
- 1 tablespoon ground cumin
- ½ teaspoon chilli flakes
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 chicken thigh fillets, skin removed
- 250ml (1 cup) white wine
- 400g (14 oz) can chickpeas, drained and rinsed
- 2 tablespoons red lentils
- fresh parsley, to serve
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