Roasted Half Chicken In Cassoulet Recipe
Three sisters Beans, saucisson, blistered cherry tomato, fines herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Roast the chicken in the preheated oven for 45-50 minutes or until the skin is golden brown and the juices run clear when pierced with a knife. Remove from the oven and let it rest.
- 3
Prepare the Beans
While the chicken is roasting, prepare the Three Sisters Beans. If using dry beans, soak them overnight and then cook them until tender. If using canned, drain and rinse the beans.
- 4
Cook the Saucisson
In a skillet over medium heat, add the saucisson slices and cook until browned and crispy. Remove and set aside.
- 5
Blister the Tomatoes
In the same skillet, add cherry tomatoes and cook until they blister and pop, about 5-7 minutes. Remove from heat.
- 6
Combine the Ingredients
In a large bowl, combine the cooked beans, sautéed saucisson, blistered cherry tomatoes, and fines herbes. Mix well to combine.
- 7
Serve
Serve the roasted half chicken alongside the cassoulet mixture. Garnish with additional fines herbes if desired.