Chicken and Chickpea Cassoulet

Nicholsons Restaurant, Southsea

A rustic dish inspired by the French dish Chicken Chasseur or (Hunters Chicken) made with mushrooms and tomatoes, but with a Spanish twist. All my recipes are unique ones created by me.

Many have been tried in my restaurant http://www.nicholsonsrestaurant.co.uk/ so if you don't have time to do it yourself pop along and it may be on our menu!!


For two people, estimated cooking time 45 mins:

2 Chicken Supremes (or about 400g of Chicken Pieces - thigh meat is good )*
1 Shallot  - finely chopped
2 tsp (10g) Flour
2 tsp (10g) Paprika - Sweet, Hot, Smoked or not the choice is yours
1/2 tsp Salt
1/2 tsp Black Pepper
200 ml White Wine
1 Tbls Paprika Paste - available in good 'Eastern Stores'
200 ml Demis Glas - use a good quality gravy like Bisto as a good alternative
100 g Chick Peas (1/4 tin)

* For a rustic dish and better flavour leave the bone on and the skin on a few pieces of chicken. For a formal dinner take the bone off and remove the skin or simply use chicken breast.

Mix the flour, paprika, salt and pepper in a bowl and lightly dust the chicken pieces with the mix. Brown the chicken in oil until you achieve a nice golden brown colour on  the chicken. Put the chicken pieces in a casserole dish in warm oven on low about 160.

Sweat the shallots in a little butter and add the white wine reduce by half.  Add the paprika paste and mix briefly then add the demis glas. Mix and cook until  a gravy consistency is achieved. Add water to thin, cook out to thicken. Season to taste.

Finally mix in the chickpeas and pour over the chicken. Finish off in the oven for about 10 minutes until the chicken is cooked.

Finish with freshly chopped parsley (or fresh tarragon), cracked black pepper and a dollop of creme fraiche.

Serve with mashed potato or rice.

Enjoy.