The hearty, chicken and bean dish from Southwestern France known as cassoulet is considered the ultimate one-pot meal.
Preheat the oven to 150C/300F/Gas 2. Heat up a casserole with a little oil.
Cut up the chicken into 8 pieces. Coat them in flour seasoned with salt and pepper and seal in a casserole dish. Remove the chicken from the pan and place to one side.
Add the onions, carrots, and chilli to the pan. Cook gently for 10 minutes.
Then add the whole garlic bulb and the balsamic vinegar, followed by the wine, rosemary and bay leaf. Reduce the liquid by half over a moderate heat.
Pour in the drained tomatoes, reduce the liquid again by half, then add the lentils and beans. Stir and add the stock and mustard. Bring to a simmer.
Place the chicken back in the casserole. Add the lemon juice and zest, the sugar and a good twist of salt and pepper. Cover the casserole and put it in the oven for about 2 hours.
Serve several pieces of chicken and several ladles of the cassoulet per person in a bowl with some crusty bread.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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