Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteThis 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.
Chicken with Wild Mushroom and Cannellini Cassoulet
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.
Ingredients
- 4 chicken breasts
- 300 gr wild mushrooms chanterelles, girolles, black trumpet etc...
- 50 gr butter
- 2 shallot(s) finely chopped
- 100 ml double cream
- 400 gr Tin of white cannellini beans drained and rinsed
- 200 ml chicken stock or vegetable stock
- 250 ml dry white wine
- 2 cloves garlic finely chopped
- 50 ml olive oil
- Ground Pepper
- sea salt
- 10 gr flat-leaf (Italian) parsley finely chopped
Instructions
- Put 10 mls of olive oil and 20 gr of butter in a hot frying pan.
- When the butter is turning brown, add each type of mushroom separately and sauté each type for approximately 5 minutes.
- Put the cooked mushrooms together in a bowl and set aside.
- 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.
- When the shallots are translucent, add white wine and simmer until reduced by half.
- Add the stock and simmer again to reduce by half.
- When the liquid has reduced down, add the beans and cook gently for 4 minutes.
- Add the mushrooms, pour in the double cream and simmer very gently until the sauce thickens slightly.
- Season to taste with black pepper and sea salt.
- Set aside and keep warm.
- Place the chicken fillets between two pieces of cling film and gently flatten with a meat mallet or rolling pin.
- Trim away any fat or sinew and season with salt and pepper.
- Heat the remaining oil and butter in a frying pan on a medium heat.
- Sauté the chicken on both sides until nicely coloured and cooked throughout.
- Reheat the cassoulet and sprinkle with the chopped parsley.
- Serve the chicken fillets on top of the cassoulet with some lightly cooked French beans tossed in butter and garlic.
Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe for Chicken and Truffles
February 15, 2017
Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.…
For Mushroom Lovers An Easy Sheet Pan Recipe
October 7, 2021
Cooler weather in Provence, a touch of humidity, and maybe even some rain bring with it the promise of wild mushrooms foraged from nearby forests. However, you need to know where to look and do not expect the locals to show you where to find edible fungi. The good news is regional markets, and small …
Moussaka d’Aubergines: A Layered History, Cooked the Provençal Way
February 18, 2026
In the long history of Mediterranean cooking, few dishes carry as much history or as many revisions as moussaka d’aubergines. Though it is most closely associated with Greece today, its roots reach further east, into the Arab world. The name comes from the Arabic musaqqā‘a, meaning “moistened,” and originally referred to a dish of eggplant …
Chicken Piccata Re-imagined: A Delicious Variation
January 17, 2022
Why does Mark get this 15 minutes of fame? Because even though it’s my birthday dinner, today’s recipe — his “Chicken Marccata” recipe — takes but 15 minutes to make and less time to eat, if you like it as much as I do. Yes, Mark can cook and could do so even before I …
No Comment