Leftover chicken cassoulet
This could serve up to 6-8 people, depending on how much leftover chicken you have.
2 tablespoons of garlic oil
100g smoked bacon
8 Toulouse sausage
1 red onion, chopped
2 sticks of celery, chopped
1 carrot, finely chopped
300g cooked butter beans
1 teaspoon of harissa (or more if you like it hot)
1 tin of chopped tomatoes
1 bay leaf
To finish: 2 tablespoons of chopped parsley
Leftover turkey, shredded
Preheat the oven to 200C.
Heat the oil in a large oven proof pan and add the sausages and brown all over.
Add the bacon, onion, celery, bay leaf and carrot.
Fry until golden.
Pour in the tomatoes, harissa and beans and pop into the preheated oven, covered for 20-25 minutes.
Remove the lid, stir in the turkey and return uncovered into the oven for another 5-10 to make sure everything is piping hot and cooked all the way through.
Serve sprinkled with parsley and a warm baguette to mop up all the lovely juices.
Ingredients
- 2 tablespoons of garlic oil
- 100g smoked bacon
- 8 Toulouse sausage
- 1 red onion, chopped
- 2 sticks of celery, chopped
- 1 carrot, finely chopped
- 300g cooked butter beans
- 1 teaspoon of harissa (or more if you like it hot)
- 1 tin of chopped tomatoes
- 1 bay leaf
- To finish: 2 tablespoons of chopped parsley
- Leftover chicken, shredded
Method
Preheat the oven to 200C.
Heat the oil in a large oven proof pan and add the sausages and brown all over.
Add the bacon, onion, celery, bay leaf and carrot.
Fry until golden.
Pour in the tomatoes, harissa and beans and pop into the preheated oven, covered for 20-25 minutes.
Remove the lid, stir in the turkey and return uncovered into the oven for another 5-10 to make sure everything is piping hot and cooked all the way through.
Serve sprinkled with parsley and a warm baguette to mop up all the lovely juices.
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