Miso Butter Bean Cassoulet
Prep: 10 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 4
Ingredients
-
4 chicken thighs
-
150g pancetta
-
140g celery
-
140g carrots
-
3 cloves of garlic
-
Few sprigs of thyme
-
Few sprigs of rosemary
-
2 bay leaves
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1 1/2 tbsp white miso
-
2 tsp Belazu Caramlised Onion Paste
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2 jars of Belazu Judion Butter Beans
-
500g chicken stock
Method
- Step 1: Preheat the oven to 180C.
- Step 2: Place the pancetta on a pan on a medium to high heat until it becomes crispy.
- Step 3: Remove the pancetta and place the chicken thighs skin side down in the pancetta fat, keep on a medium to high heat until the skins become crispy and releases from the pan. Turn the thighs over and cook for a couple of minutes then remove from the pan.
- Step 4: In the same pan add the celery, carrots and garlic and sweat down on a low heat until the vegetables are soft.
- Step 5: Once they are soft add the white miso and Caramelised Onion Paste and stir until combined. Add the herbs to the pan and cook for another minute.
- Step 6: Add the Butterbeans and stir to combine then add the chicken stock. Let this simmer for 5 minutes and then place in the oven for 10 minutes.
- Step 7: Serve with fresh thyme.
