CHICKEN, MUSHROOM + TRUFFLE CASSOULET
This recipe is by no means traditional but it is quick, hearty and comforting- all the things a winter one-pot wonder should be!
Good drizzle olive oil
500g chicken thighs, deboned and seasoned
1 brown onion, finely sliced
3 cloves garlic, finely sliced
3 knobs butter
1 bunch thyme, picked
100g shiitake mushrooms, sliced
100g shimeji mushrooms, trimmed
200ml white wine
3g Truffle trim finely chopped (optional)
1 can white cannellini beans, washed and drained
1 bunch cavalo nero, stalks removed
Salt, pepper and lemon juice to season
1 A-class truffle, to slice for presentation (optional)
Heat the oil in a large cassoulet dish or heavy based pan.
Add the chicken thighs laying them out so that they cook evenly. Once they start to reach a golden brown colour, turn over and continue to cook until both sides are golden brown and the chicken is cooked through. Take the chicken out of the pan and allow to rest.
Using the same pan with the chicken juices, cook out the onion, garlic and butter with some salt slowly so they sweat and release all their sweetness and aroma. Once the onions are soft, add the thyme sprigs and bring back to a medium-high heat.
Add the shiitake and shimeji mushrooms, cook out until the mushrooms are soft and golden brown. Add the white wine to deglaze the pan, bringing the pan liquid down by half (at this point add the truffle trim). When it has come down by half it should look thick and creamy.
Next add the beans, water and bring back to the simmer. Whilst your pot is gently simmering, shred or slice your chicken into bite-sized pieces and add it back into the beans. Add the cavalo nero and stir through so that it cooks in the bean juices.
By now the bean mix should be nicely reduced and thickening. I like to add a good amount of grated Parmigiano, which as you stir into the sauce, emulsifies and creates a really thick and creamy sauce base. Season with salt and pepper, maybe a splash of lemon juice if it needs some acid to balance the flavours.
When serving drizzle a splash of good olive oil, a light dusting of Parmigiano and freshly slice truffles in front of your guests!
Dallyn and Kerr is a Sydney-based bespoke catering company with a love for sustainable produce run by chefs Gemma Dallyn and Sera Kerr. You can find them on Instagram @dallynandkerr