Paul McDonald's Poachy Bakey Chicken Supreme with Bacon and Mushroom Cassoulet.


Serves: 2

  • 2 chicken breasts
  • Salt
  • 20g oil
  • 100 peeled and sliced onion
  • 15g smoked garlic micro planed
  • 100 mushrooms quartered
  • 100g chopped smokd streaky bacon
  • 5 g picked flat parsley
  • 20g picked chopped kale
  • 1/2 tin white beans(110g after rinse)
  • 1 bay leaf
  • 1 sprig thyme
  • 150g water
  • 1/2 chicken stock jelly 
  • 100g salted butter


  1. Heat the oil in a pan large enough to hold the 2 chicken breast while still leaving room for more ingredients.
  2. Season the chicken with salt.
  3. Seal off the chicken in the hot oil, getting a nice golden colour on the skin. Once golden, remove the chicken from the pan and discard any excess oil.
  4. Now with the pan still hot, add the bacon and allow sweat for 1 minute. Then, add the onions and garlic and allow to sweat for 1 minute.
  5. Next, add the mushrooms and allow sweat for 1 minute. At this stage, you can add the drained and washed beans and the stock jelly.
  6. When this mix comes to the boil add the sealed chicken burying it a little while still leaving the skin exposed.
  7. Place the whole pan in the pre-heated oven at 180oc for 15 minutes or until the chicken is thoroughly cooked.
  8. Once more remove the chicken from the pan and place the pan back on the stove, add the butter and allow to boil until you have a nice thick sauce coating the beans, add the kale and parsley followed by the chicken.
  9. Serve in a heated bowl.