This delicious recipe brings together three very good friends, chicken, tarragon and wild mushrooms (preferably girolles/chantarelles) in a light but sating and flavourful cassoulet. It's a great one to make ahead for dinner parties and ideal for feeding ones you love. I hope you enjoy! Ingredients below.
SUBSCRIBE to the channel: bit.ly/1L50Rra
Like me on Facebook: / alotonherplateyoutube
Follow me on Instagram: / rosiefoodie
Follow me on Twitter: / rosiefoodie
Serves 4
3 medium tomatoes, sliced, or 1 large
handful of cherry tomatoes, halved
Extra-virgin olive oil
Sea salt and freshly
ground black pepper
25g butter
1 garlic clove, crushed
3 small shallots, finely chopped
A handful of fresh tarragon, roughly
chopped, plus extra to garnish
100g chanterelles or other wild mushrooms, little ones whole and bigger ones broken up
2 large portobello mushrooms,
cleaned gently with kitchen
paper if necessary, sliced
50g chestnut or button mushrooms,
cleaned gently with kitchen paper
if necessary, halved
Bunch of flat-leaf parsley,
leaves, finely chopped
1-2 tsp white wine or tarragon vinegar
8 free-range chicken thighs, skin on
150ml white wine
80g kalamata olives,
pitted and sliced
500-700ml chicken stock or water
400g tin cannellini beans, drained and rinsed