Chicken Cassoulet



1. Chicken thigh

2. Pre-made cassoulet sauce



4. Parsley

4. Hazelnuts

5. Shallot

6. Pre-made mustard and chardonnay vinaigrette dressing



  1. Place the chicken thigh (skin side down) on a slightly oiled, or nonstick pan on high heat. As the chicken begins to cook, pour the pre-made cassoulet sauce into the same pan, allowing to cook together. 

  2. Pre-heat your oven on 180° degrees. 

  3. You want the chicken to be slightly undercooked, when you then take the pan (combined with the sauce) and place it in the oven for 10 minutes. Or, until they both looked cooked through and combined. 

  4. While you wait for the chicken cassoulet to cook through, begin preparing you parsley salad by picking the parsley apart.

  5. Scrunch the parsley (leaves) into a ball and chop it roughly (not too fine). 

  6. Finely slice half of a shallot, and then combine the parsley and shallot together. 

  7. Sprinkle in the hazelnuts and add the mustard chardonnay dressing, mixing through. 

  8. Once the chicken cassoulet is ready, serve it in the pan, with the parsley salad on the side. 

    Bon appétit!



Vegetarian: Celeriac gratin is provided. Heat up and use as per the recipe. 

Pescatarian: Barramundi is provided. Sear in pan as per the recipe but note it will take less time to cook than the chicken.  

No nuts: Do not use hazelnuts.

For downloadable pdf version, click here.