A perfect meal for a wintry June evening… This is a low-calorie, herby chicken dish that could as easily be made in the slow-cooker.


  • 2 rashers of lean, unsmoked bacon, chopped
  • 2 chicken breasts, chopped into chunks
  • 3-4 shallots
  • a sprinkling of dried rosemary and herbes de provence
  • 1/2 glass of white wine
  • 300ml chicken stock
  • 1 (410g) can cannellini beans, drained
  • 1/2 red pepper, chopped into chunks
  • a handful of sliced kale

Heat the oven to 200C.

Dry fry the bacon in a non-stick oven-proof dish for about a minute, then remove from the pan. Add the chicken and shallots and allow to brown. Then add your herbs. If you like you could add a splash of white wine here, allow to reduce, then add the chicken stock.

Return the bacon to the dish, along with the cannellini beans and red pepper.

Put in the oven for 25 minutes.

Just before you are ready to eat, add the sliced kale and cook for another five minutes.

If you prefer, you can transfer the cassoulet to a slow-cooker and heat on ‘low’ for 8-10 hours, adding the kale 20 minutes before the end.