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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This French favourite couldn’t be easier, packed full of vege, this cassoulet is great for those cold winter days when you need to feed a crowd!
1 Cut chicken thighs into 3 or 4 pieces. In a large non-stick pan, heat olive oil over medium and cook onion until softened. Spray chicken with oil, add to pan and cook until sealed and just golden.
2 Add next 8 ingredients. Stir well. Cover and bring to the boil. Reduce heat to simmer for 30 minutes.
3 In a steamer or microwave, 5 minutes before serving, cook carrots. Following packet instructions, heat wraps, spread with pesto, roll up, cut into 3 or 4 pinwheels for each wrap and secure with a cocktail stick.
4 Add carrots to cassoulet. Season to taste. Serve, garnished with basil or coriander and pinwheels.
Make it gluten free: Use gluten-free wraps and check paste, stock and pesto are gluten free.
For extra flavour, add a sprinkling of chilli flakes to servings.
You could replace the sweetcorn with peas.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 599 cal
Kilojoules 2510 kJ
Total fat 20 g
Saturated fat 5 g
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