Chicken and Mushroom Cassoulet


PREP TIME 10 minutes
COOK TIME 20 minutes


1 tbsp Pukara olive oil
2 garlic clove, finely diced
½ a leek, chopped
6-8 mushrooms, chopped
400g Nichols chicken thigh, chopped into pieces
Pinch of Tasman sea salt
4 potatoes, chopped
1 cup water
1 cup chicken stock
2 thyme sprigs
Pinch of black pepper
1 cup Ashgrove cream


Step 1
In a pan over medium heat add olive oil, garlic and leek, sauté for 5 to 10 minutes. Add in mushrooms, chicken and a pinch of salt, sauté for another 5 to 10 minutes.

Step 2
Add potatoes and brown for a few minutes before adding water, chicken stock, thyme and pepper. Simmer for 3 minutes before adding cream and simmering for a further 10 minutes.

To serve, garnish cassoulet with fresh thyme.