This weekend I cooked three things, a cassoulet, Breton chicken and a chicken and chickpea tagine. We ate some of the cassoulet for our Sunday lunch. Perfect for a chilly November Sunday, especially becuase I had already cooked it on Saturday which meant we could have a very indulgent Sunday morning in bed, followed by a big walk in Epping Forest in the autumn sunshine to work up and appetite before coming home and re-heating it in the oven and steaming some greens to accompany it. Perfect, on-the-day-effortless entertaining in my book, and more time to relax and chat to our guests.
Cooking these three dishes is such synergistic nirvana as you won't believe. From the chicken carcass you get to make a great stock for the cassoulet and tagine, and possibly have some left over for a soup in the week. The chicken tagine meat is cooked evenly as it is all the bone-in meat and the breast meat in the Breton Chicken cooks very quickly you just stir-fry the diced breast with some pancetta and leeks.
I'll post the three recipes forthwith.
Cooking these three dishes is such synergistic nirvana as you won't believe. From the chicken carcass you get to make a great stock for the cassoulet and tagine, and possibly have some left over for a soup in the week. The chicken tagine meat is cooked evenly as it is all the bone-in meat and the breast meat in the Breton Chicken cooks very quickly you just stir-fry the diced breast with some pancetta and leeks.
I'll post the three recipes forthwith.