Verging the end of the working week I found myself with a Friday off which is very rare working in hospitality. As the leaves are now beautiful oranges and reds and begin to fall I thought why not make a rustic autumn dish that is perfect for the winter months too.
This one is pretty easy brown everything off add to casserole dish with lid, whack it into the oven for hour and 20 minutes and she’s ready to be eaten. Served mine up with some rustic Southland swede and potato mash. Must say the partner loved it and i even added olives to the top for him. If you don’t like olives or the kids don’t you can leave them, out.
Rich tomato base with bursts of coriander, succulent chicken that falls apart, naturally sweet carrot and earthy notes from the mushrooms and chickpeas.
Rustic Autumn Chicken Cassoulet
6 chicken drumsticks
1 red onion, sliced
3 cloves garlic, crushed
2 tbsp canola oil
1 carrot, peeled and sliced into ovals *see the picture
1 cup mushrooms, chunky chop
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 cup red wine* can be substituted with stock
2 tbsp brown sugar
1 bay leaf
2 tbsp fresh coriander, rough chop
8-10 black olives, pitted
salt and pepper
Fresh coriander to serve
1. Pre-heat oven to 180 degrees.
2. heat a heavy based frypan, add oil and brown onions, carrot and garlic add to the bottom of the cassoulet or baking dish. Sprinkle half the chickpeas.
3. Season chicken with salt and pepper, brown in the same fry pan, add to the top of the vegetables and chickpeas.
4. Pour red wine,tomatoes, brown sugar, bay leaf and coriander into the fry pan and deglaze, add to the top of the chicken with remaining chickpeas and mushrooms.
5. Place the lid on and bake for 1 hour remove the lid top with olives and bake for further 20 minutes.
6. Serve on mash or rice with a side of your favorite green vegetables.
If you don’t have a casserole dish with a lid a deep oven dish with tin foils works just as good!
Slice Carrots on an angle to achieve the oval shape.
Brown onion, carrot and garlic, tip into bottom of the casserole dish.
Top with browned chicken.
Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.
Top browned chicken with remaining chickpeas and mushrooms.
Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.
Remove lid top with olives and bake for a further 20 minutes.
Remove from oven top with fresh coriander and enjoy.
Serve on generous mound of mashed Southland swede and potato.