Saturday 5th March, 2011 – Chicken, Asparagus & Lemon Cassoulet

Home to Surrey for lunch and to see Mummy and the dogs. Lunch was chicken, asparagus and lemon cassoulet from the Leon cookbook I bought Mummy for her birthday. After lunch we took the dogs for a long walk at Parsonage, and then I headed back into London to see Black Swan at the Curzon Millbank with W. Supper was at Pizza Express on the South Bank after a stroll in the rain.

Chicken, Asparagus & Lemon Cassoulet (serves 2)
(original recipe from Leon)
1 lemon zested and juiced
2 bay leaves
4 cloves garlic, chopped
1 glass white wine
3 tbs olive oil
200 ml hot chicken stock
2 tbsp fresh thyme leaves
4 tbs fresh breadcrumbs
2 chicken Supremes, skin on
lemon wedges
1 bunch asparagus
salt and pepper
1 medium onion diced
1 x 400g tin haricot beans

Put lemon zest, lemon juice, ½ garlic, 2/3 olive oil, thyme and plenty of black pepper into a dish.  Add chicken, coat and leave in fridge to marinate overnight.

Chop asparagus stalks into 4cm pieces, save 2 whole spears for the top. Heat remaining oil in frying pan; take chicken out of marinade, season well, lay it skin side down in the hot oil. Once skin is light golden brown, take the chicken out of the pan and rest it skin side up.

Tip onion into the pan, stir for a minute or two. Keeping heat up, add reserved marinade, rest of the garlic and fry for another couple of minutes.  Stir in drained beans, bay leaves, stir, pour in wine and reduce by half. Turn off heat, add asparagus and season.

Tip all into ovenproof dish so beans are filling it pretty much to the brim, then press chicken skin side up so the flesh is same level as the beans.  Pour in hot stock so you can just see it below the beans. Scatter breadcrumbs all over the beans but not the chicken, lay last two asparagus spears on top of the breasts, give a light drizzle of oil.

Bake at 200*C for 30 mins.  Serve with piece of lemon on the side.


About Bird

Mid twenties, working and living in London.
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