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Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe

This wild mushroom and white bean (cannellini) cassoulet is a great opportunity to use all the different types of mushrooms available in the market. I used chicken with my mushroom and cannellini cassoulet, but it works equally well with pork or lamb.  The cassoulet has loads of flavour and you can use any combination of mushroom varieties.

 

Wild Mushroom Chicken Cassoulet cannellini Recipe
Chicken with Wild Mushroom and Cannellini Cassoulet
Print Recipe
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Wild Mushroom Chicken Cassoulet cannellini Recipe
Chicken with Wild Mushroom and Cannellini Cassoulet
Print Recipe
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Put 10 mls of olive oil and 20 gr of butter in a hot frying pan.
  2. When the butter is turning brown, add each type of mushroom separately and sauté each type for approximately 5 minutes.
  3. Put the cooked mushrooms together in a bowl and set aside.
  4. Wipe clean the pan, add some olive oil and gently fry the chopped shallot and chopped garlic, being careful not to burn the garlic or the flavour of the cassoulet will be spoilt.
  5. When the shallots are translucent, add white wine and simmer until reduced by half.
  6. Add the stock and simmer again to reduce by half.
  7. When the liquid has reduced down, add the beans and cook gently for 4 minutes.
  8. Add the mushrooms, pour in the double cream and simmer very gently until the sauce thickens slightly.
  9. Season to taste with black pepper and sea salt.
  10. Set aside and keep warm.
  11. Place the chicken fillets between two pieces of cling film and gently flatten with a meat mallet or rolling pin.
  12. Trim away any fat or sinew and season with salt and pepper.
  13. Heat the remaining oil and butter in a frying pan on a medium heat.
  14. Sauté the chicken on both sides until nicely coloured and cooked throughout.
  15. Reheat the cassoulet and sprinkle with the chopped parsley.
  16. Serve the chicken fillets on top of the cassoulet with some lightly cooked French beans tossed in butter and garlic.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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