Gourmet Cassolette

Absolutely! Let’s make a Gourmet Cassolette, which is a rich, elegant dish typically served in individual ramekins or small casseroles. It usually combines seafood, poultry, or mushrooms with a creamy sauce, finished under the broiler for a golden top. Here’s a detailed recipe for a Chicken and Mushroom Cassolette in a Creamy White Wine Sauce:

---

Ingredients (Serves 4)

For the filling:

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 250g (about 9 oz) chicken breast, cut into small cubes

• 200g (7 oz) mushrooms, sliced (button or cremini)

• 100ml (1/2 cup) dry white wine

• 150ml (2/3 cup) chicken stock

• 150ml (2/3 cup) heavy cream

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

• Salt and freshly ground black pepper to taste

• 1 tablespoon all-purpose flour (optional, for thickening)

For the topping:

• 50g (1.75 oz) grated Gruyère or Parmesan cheese

• 1 tablespoon breadcrumbs

• 1 teaspoon butter (for dotting)

Optional garnish:

• Fresh parsley, chopped

Equipment:

• Small ramekins or individual cassolette dishes

• Ovenproof skillet or sauté pan

---

Directions

1. Prepare the Ingredients

1. Clean and slice the mushrooms.

2. Cut the chicken into small, bite-sized cubes.

3. Finely chop onion and garlic.

4. Preheat oven to 200°C (400°F) if finishing under the broiler.

---

2. Cook the Chicken and Vegetables

1. In a skillet, melt the butter over medium heat.

2. Add the onion and cook until soft and translucent (about 3–4 minutes).

3. Add the garlic and cook for 30 seconds, until fragrant.

4. Add the chicken cubes and cook until lightly browned but not fully cooked through (they will finish in the oven), about 4–5 minutes.

5. Add the sliced mushrooms and cook until they release their moisture and begin to brown (about 5 minutes).

---

3. Make the Creamy Sauce

1. Sprinkle the flour over the chicken and mushrooms if using, and stir for 1 minute to cook the raw flour taste.

2. Deglaze the pan with the white wine, scraping up any brown bits from the bottom.

3. Add the chicken stock, cream, Dijon mustard, and thyme. Stir to combine.

4. Simmer gently for 5–7 minutes until the sauce thickens slightly.

5. Season with salt and pepper to taste.

---

4. Assemble the Cassolette

1. Divide the creamy chicken and mushroom mixture evenly into 4 individual ramekins.

2. Sprinkle each with a little grated cheese and breadcrumbs.

3. Dot a small piece of butter on top of each for extra golden browning.

---

5. Bake

1. Place the ramekins on a baking sheet.

2. Bake in the oven at 200°C (400°F) for 10–15 minutes, or until the top is golden and bubbly.

3. Optional: Place under the broiler for 1–2 minutes to get an extra golden crust. Watch carefully to avoid burning.

---

6. Serve

• Remove from the oven and let cool for 2–3 minutes.

• Garnish with chopped parsley if desired.

• Serve hot with a side of crusty bread, steamed vegetables, or a light salad.

---

💡 Tips for Gourmet Touch:

• Substitute chicken with seafood (shrimp or scallops) for a luxurious seafood cassolette.

• Add a splash of brandy or cognac when deglazing for extra depth.

• Mix in some truffle oil or truffle salt for a decadent flavor.

---