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Quick chicken cassoulet with preserved lemon recipe

Lyndey Milan's quick chicken cassoulet with preserved lemon

Preparation time
10 minutes
Cooking time
30 minutes


  • 4 pieces free-range chicken Maryland
  • Salt and freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 1 red onion, sliced
  • 4 cloves garlic, finely chopped
  • 2 carrots, peeled and chopped
  • ½ cup (125ml) verjuice or white wine
  • 2 cups (500ml) chicken stock
  • 2 tbsp preserved lemon rind, finely chopped
  • 4 tbsp chopped French tarragon + some sprigs to serve
  • 2 cans white beans, e.g. cannellini, drained and rinsed
  • 2 anchovies, rinsed and drained
  • 1 tbsp lemon juice
  • Green salad, to serve


  1. Heat a large flameproof casserole dish over medium high heat. Add oil and then place seasoned chicken, skin side down first, to brown. Turn over and brown the other side. Do this in batches if necessary. Remove chicken.
  2. Add onion to the same pot and after a minute or two, add garlic and carrot. When coloured but not browned, return the chicken to the pot with verjuice, chicken stock, preserved lemon and chopped tarragon. Bring to the boil then reduce heat to a simmer and cook, uncovered, turning occasionally for 20 minutes or until just cooked through. Check by putting a skewer through the thickest part of the thigh to make sure there are no pink juices or if you have a thermometer – 68° will confirm it’s cooked.
  3. Stir through the beans and warm. Remove half a cup of the poaching liquid and dissolve the anchovies in it and return to the pot. Remove from heat, add lemon juice.
  4. Serve in bowls, garnished with extra tarragon and with a green salad, if desired.

Lyndey's note: If there is too much liquid left, you can strain it off at the end, keep everything else warm in a low oven and boil over high heat to reduce. Preserved lemons are readily available in delis and supermarkets. To make your own, soak 8 medium lemons in a bowl of water for a day, drain and soak again for a day to remove any bitterness. Without separating, cut lemons downwards, almost into quarters. Squeeze juice into a glass bowl. Mix 1½ cups rock salt with 5 bay leaves, 1 tsp each of coriander, caraway and fennel seeds. Stuff this mixture into the middle of each lemon and then pack tightly into a 1.5 litre (6 cup) sterilized jar with 1 cinnamon stick. Pour over the juice. Top up with additional lemon juice, if necessary, to ensure all lemons are covered (or weigh down with a small plastic bag filled with water). Store in a cool dark place for at least 3 weeks and up to 2 years. Refrigerate after opening.

Preparation Time
10 minutes
Cooking Time
30 minutes
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