Thanks to our friends at Wine Selectors, here’s a hearty chicken cassoulet recipe, perfect for celebrating the autumn months. It’s as delicious as it is comforting, and they recommend pairing it with a fruity glass of Riesling.

Ingredients

1 tbsp oil

4 chicken thigh cutlets

3 bacon rashers, roughly chopped

1 chorizo sausage, sliced

1 large brown onion, finely diced

1 celery stick, finely diced

2 garlic cloves, finely chopped

300g new potatoes, halved

4-5 lemon thyme sprigs

2 bay leaves

100mls white wine

400mls chicken stock

1 x 400g can cannellini beans, drained and rinsed

200g kale, stalks removed, shredded

150g frozen peas

100g broad beans, blanched, peeled

2 tbsp chopped flat leaf parsley

2 tbsp thickened cream

2 tsp chopped chives

Zest of 1 lemon

Sea salt and freshly ground pepper to season

Method

1.  Heat oil in a shallow wide casserole dish over medium high heat, add chicken skin side down, turning halfway, for 6-7 minutes or until golden all over. Transfer to a plate.

Add bacon and chorizo, cook until golden brown.  Add the onion, celery and garlic to the pan and cook for 5 to 6 minutes or until starting to soften.

2.  Add the potatoes, lemon thyme and bay leaves, then pour in wine. Bring to the boil and cook for 1-2 minutes. Add stock and return the chicken to the pan, skin side up.

Season with salt and pepper. Half cover the pan, reduce heat to medium low and simmer for 30 minutes or until chicken is cooked through. Remove the chicken and keep warm.

Add the cannelloni beans and kale and simmer for 3 minutes and then stir in the peas, broad beans and parsley, cook for a further few minutes or until vegetables are tender.

Stir in cream and check the seasoning. Return chicken to the pan, sprinkle over chives and finish with lemon zest.

3.  Serve with crusty bread if desired.

You can catch Wine Selectors at the Good Food & Wine Show where they’ll be running a series of food & wine tasting masterclasses! Tickets are on sale now for Melbourne & Sydney.