Creamy Chicken, Leek & Kale Cassoulet
A creamy, comforting one pot dinner that combines both our tender diced chicken as well as our sensational chicken sausages. With the additional of wholesome butterbeans and iron-rich kale, this recipe is all the comfort you need in one bowl!
Creamy Chicken, Leek & Kale Cassoulet
A creamy, comforting one pot dinner that combines both our tender diced chicken as well as our sensational chicken sausages. With the additional of wholesome butterbeans and iron-rich kale, this recipe is all the comfort you need in one bowl!
- Serves: 4
- Prepare: 5 Minutes
- Cook: 30 Minutes
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
- 500g diced chicken
- 6 x 66g chicken sausages
- 1tbsp salted butter
- 3 shallots, roughly sliced
- 1 large garlic clove, crushed
- pinch of sea salt
- 1tbsp dried mixed herbs
- 2 leeks, sliced into thick discs
- 10g tarragon, roughly chopped
- 350ml double cream
- 500ml vegetable stock
- 1tsp ground nutmeg
- 1 tin butter beans
- 100g kale
Method
- In a large heavy-bottom pan with lid, melt the butter over a medium heat. Add the shallots, garlic and generous pinch of salt to the pan and gently fry for 3 - 4 minutes until the shallots begin to soften
- Add the diced chicken to the pan and turning the chicken occasionally, browning on all sides. Sprinkle in the dried mixed herbs and stir through. Add the leek slices and tarragon before pouring in the cream and stock
- Bring the pan to a boil then turn down to a gentle simmer before adding the nutmeg and butter beans. Take the chicken sausages, remove the skins and squeeze the meat into a bowl. Divide the sausage meat into 12 equal portions and roll into balls
- Place the sausage balls on the surface of the cassoulet and place on the lid. Allow to gently simmer for 20 minutes, stirring occasionally
- Roughly chop the kale, removing any woody stems. Remove the lid of the pan, give the cassoulet a good stir (don’t worry in the sausage balls now submerge, then will hold their form) before adding the kale. Allow a final 10 minutes of cooking without the lid, until the sauce has thickened and the kale is tender and cooked
- Serve generously into bowls alongside seasoning vegetables and crusty bread for dipping
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.