Cassoulet with Chicken and Chorizo

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1071
based on 4 ratings

Another version of the original French classic recipe, perfect for a scrumptious winter lunch. Either serve as is or top with breadcrumbs and bake in the oven.

recipe updated Jul 4, 2024

Ingredients

  • Chorizo icon
    Chorizo
    300 g
  • Shallot icon
    Shallot
    180 g
  • Celery stalk icon
    Celery stalk
    1
  • Red bell pepper icon
    Red bell pepper
    150 g
  • Yellow bell pepper icon
    Yellow bell pepper
    150 g
  • Garlic clove icon
    Garlic clove
    4
  • Chicken stock icon
    Chicken stock
    400 g
  • Chicken thighs icon
    Chicken thighs
    4
  • Smoked paprika icon
    Smoked paprika
    4 tablespoons
  • Ground cumin icon
    Ground cumin
    3 tablespoons
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Cayenne pepper icon
    Cayenne pepper
    1 teaspoon
  • Red wine icon
    Red wine
    200 ml
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400 g
  • Canned butter beans icon
    Canned butter beans
    400 g

Tools

  • kCook icon Spatula
  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Cooking chef xl bowl

Step preview

  1. Add chicken thighs, smoked paprika, ground cumin, salt and black pepper to a clean bowl
  2. Stir until coated
  3. Let rest in fridge - 30 min
  4. Attach the Stir Tool
  5. Add olive oil to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Heat with splashguard fitted until hot - 2 min, 160°C, Speed OFF
  8. Then add chorizo to the Cooking Chef XL Bowl gradually
  9. Cook with splashguard fitted until browned - 4 min, 160°C, Stir 2
  10. Transfer the chorizo into a heatproof bowl and set aside
  11. Retrieve the chicken from the fridge
  12. Transfer chicken to Cooking Chef XL Bowl gradually
  13. Cook with splashguard fitted until browned - 4 min, 160°C, Stir 3
  14. Transfer the chicken into a heatproof bowl and set aside
  15. Add shallot, celery stalk, red bell pepper, yellow bell pepper, garlic clove, smoked paprika, ground cumin and cayenne pepper to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted until thickened - 3 min, 104°C, Stir 2
  17. Transfer the chorizo and chicken back into the Cooking Chef bowl
  18. Add red wine, chicken stock, canned chopped tomatoes and canned butter beans to the Cooking Chef XL Bowl
  19. Cook with splashguard fitted until cooked through - 30 min, 104°C, Stir 3
  20. Serve
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