Chicken Cassoulet (Chicken Casserole)


2 tbsp. extra virgin olive oil

2 tbsp. butter

4 free-range chicken drumsticks

4 free-range chicken thighs

1 brown onion, diced

1 garlic clove

1 bay leaf

2 tbsp. rosemary sprigs

50g anchovies

100ml verjuice

50ml apple cider vinegar

400g baby mushrooms, washed

4 medium potatoes, cubed

2 cups chicken stock

parsley, chopped, to garnish

salt and freshly ground black pepper


In a large saucepan heat the olive oil, the butter and brown the chicken pieces for a few minutes on all sides. Season with salt and pepper and add the onion, garlic, bay leaf and rosemary and stir well. Add the anchovies and cook for a few minutes.

Add the verjuice and vinegar and bring to the boil. Stir in the mushrooms, potatoes and stock, and cover with foil and a lid and cook over low heat for about 45 minutes. Serve two pieces of chicken on each plate with the vegetables and parsley sprinkled on top.