Paris Butter Chicken with White Bean Cassoulet by Nick Honeyman

Steps

1. Preheat oven to 220°C. Prep & cook chicken. Pat chicken dry, drizzle with oil and coat with Paris Butter salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until golden. Transfer to a roasting dish.
2. Roast chicken in oven for 20-25 minutes, until cooked through. Rest, covered and reserve resting juices.
3. Meanwhile, prep & cook cassoulet. Heat a drizzle of oil in a pot on medium-high heat. Cook bacon for 3-4 minutes, until golden brown. Remove from pot and set aside on a paper towel. Return pot to medium-high heat with a drizzle of oil and add onion, leek, carrot, garlic and 1/2 tsp salt.
4. Cover pot with a lid and cook for 2-3 minutes, until tender but not too brown. Add wine/water and cook for about 2 minutes, until almost evaporated. Add broth, water measure and bacon, bring to a light simmer and reduce heat to low to cook for about 12 minutes, until reduced by half.
5. Finish cassoulet & heat jus. Add cannellini beans to cassoulet and cook for about 2 minutes, until warmed through. Add spinach and butter and fold through, until thick and glossy. Remove from heat, season and keep warm. Add jus to a small pot on low heat and heat for 1-2 minutes, until just warmed through. Stir through chicken resting juices.
6. Serve cassoulet topped with chicken. Drizzle over jus.