Serves 4 people

• 1/2 pound free range chicken breast
• 1 cup White Bean Cassoulet
• 1/2 cup Lemon Herb Sauce
• 1/2 tablespoon parsley, chopped
• 1/2 cup rosemary citrus marinade

Lemon Herb Sauce

• 3 cups lemon juice, fresh squeezed
• 1/2 cup olive oil, extra virgin
• 1 tablespoon garlic, minced
• 1 1/2 teaspoon rosemary, chopped
• 3 tablespoons red wine vinegar
• salt, to taste
• pepper, to taste
• 3 cups veal stock, reduced

White Bean Cassoulet

• 4 cups beans, cooked
• 1 cup chorizo, sliced
• 1/2 cup carrots, diced
• 1/2 celery diced
• 1 tablespoon garlic, chopped
• 1 1/2 cups chicken stock
• 1/2 cup corn, kernels
• 1 tablespoon thyme
• 1/4 cup butter
• salt, to taste
• pepper, to taste

Chef’s Notes:

Lemon Herb Sauce

Whisk all ingredients together except for the veal stock, set aside for later use and add the veal stock right before service

White Bean Cassoulet

To start, heat the butter in a stock pot and add carrots, onions and celery. Cook the mixture until slightly caramelized and then add the chorizo, garlic and thyme. Once there, add the chicken stock and simmer until the stock is reduced by half. Season with salt and pepper to taste, set aside for later use.

Rosemary Garlic Roasted Free Range Chicken

Marinate the chicken overnight in rosemary citrus marinade. Next, grill the chicken until thoroughly cooked. Add the White Bean Cassoulet to the serving dish and top with the chicken. Once there, top with the Lemon Herb Sauce and garnish with the parsley. Enjoy!