MODERNCASSOULET
SERVES 6
100gghee
6 chickenmarylands
1 onion,finelychopped
4 garliccloves,chopped
300gporkbelly,skinremoved,
cutinto1cmpieces
2 tbswhitemiso
1 cup(200g)Puylentils(greenlentils)
2 romatomatoes,chopped
4 cups(2L)chickenstock
4 thymesprigs, plus extra leaves
toserve
2 rosemarysprigs
(^1) / 2 bunchparsley,finelychopped
200gcavolonero,trimmed,
leavesshredded
80gsourdoughbreadcrumbs
11 / 2 tsp toasted fennel seeds
Heat50ggheein a flameproofcasserole
overmedium-highheat.Addchicken,
skin-sidedown,andcook,turning,
for6-8minutesoruntildeepgolden.
Removefromcasseroleandsetaside.
Addonionandgarlic,andcook,stirring,
for4-5minutesoruntilsoftened.Addpork
bellyandcook,stirring,for6-8minutes
oruntillightlycaramelised.Stirin miso,
lentils,tomatoandstock.Addtheherbs.
Returnchickentocasseroleandcookfor
40-45minutesoruntilchickenis cooked
through.Seasontotaste.Stirin cavolonero
andcookfor2-3minutesoruntilwilted.
Meanwhile,heatremaining50gghee
ina frypanovermediumheat.Add
breadcrumbsandfennelseeds,andcook,
stirring,untildeepgolden.Setaside.
Transferchickentoa largeplate.Divide
cassouletamongservingplatesandtop
withchicken.Scatterwithextrathyme
leaves and toasted breadcrumbs to serve.
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