Paris Butter Salted Chicken with Cassoulet and Truffle Jus by Nick Honeyman

Steps

1. oven to 220°C. Line a small oven tray with baking paper.
2. Pat chicken dry with paper towels. Add to a medium bowl with Paris Butter salt and olive oil and mix well to coat. Heat a drizzle of oil in a medium frypan (Preferably non-stick) on medium heat. Cook chicken for about 2 minutes, until golden but not cooked through. Transfer to prepared tray.
3. Place chicken in oven and roast for 20-25 minutes (depending on thickness), until just cooked through. Set chicken aside, covered with foil, to rest for about 5 minutes. Remove and discard remaining skin off the end of the chicken bone.
4. While chicken bakes, heat a drizzle of oil in a medium 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 same heat with a drizzle of oil and add onion, leek, carrot, garlic and salt.
5. Cover pot with a lid and cook for 2-3 minutes, until tender but not too coloured. Add wine/first measure of broth and cook for about 2 minutes, until almost evaporated. Add second measure of broth, water and bacon, bring to a light simmer and reduce heat to low to cook for about 12 minutes, until reduced by half.
6. Add cannellini beans to cassoulet and cook for about 2 minutes, until warmed through. Add baby kale and butter and fold through until thick and glossy. Remove from heat, season and set aside, covered to keep warm. Add jus to a small pot on low heat and heat for 1-2 minutes, until just warmed through.
7. divide cassoulet between plates, top with Paris Butter salted chicken and spoon over hot truffle jus.