Absolutely! A cassolettes is a small, elegant casserole — usually baked and served in individual ramekins. It’s often French-inspired and can include anything from seafood, mushrooms, or chicken in a creamy, herby sauce, sometimes with a puff pastry or breadcrumb topping.
Here’s a gourmet version of a Chicken & Mushroom Cassolette with White Wine Cream Sauce, perfect for dinner parties or romantic dinners.
🥘 Gourmet Chicken & Mushroom Cassolette
🛒 Ingredients (Serves 4):
For the Filling:
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2 tablespoons butter
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1 tablespoon olive oil
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1 small shallot, minced
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2 cloves garlic, minced
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1 cup mushrooms, sliced (cremini or wild mushrooms preferred)
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1 tablespoon fresh thyme (or 1 tsp dried)
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1 lb chicken breast or thigh, cooked & chopped (or use rotisserie chicken)
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½ cup dry white wine
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½ cup chicken stock
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¾ cup heavy cream
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Salt & pepper to taste
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Optional: 1 tsp Dijon mustard for depth
For the Topping:
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¼ cup grated Gruyère or Parmesan
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½ cup fresh breadcrumbs or puff pastry cut into rounds
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1 tablespoon butter, melted (for breadcrumbs)
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Optional: chopped parsley or chives for garnish
👩🍳 Instructions:
1. Sauté Aromatics & Mushrooms:
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In a skillet, melt butter and olive oil over medium heat.
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Add shallot and garlic; cook for 2 minutes.
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Add mushrooms and thyme; sauté until mushrooms are golden (5–6 minutes).
2. Deglaze & Make Sauce:
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Pour in white wine and simmer until reduced by half.
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Add chicken stock and bring to a simmer.
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Stir in heavy cream, Dijon (if using), salt, and pepper. Simmer until slightly thickened (4–5 min).
3. Add Chicken:
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Stir in the cooked chicken and simmer until everything is well coated and warm.
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Adjust seasoning to taste.
4. Assemble Cassolettes:
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Preheat oven to 400°F (200°C).
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Spoon the chicken mixture into 4 individual ramekins.
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Top with cheese and either:
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Sprinkle with buttered breadcrumbs, or
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Lay a round of puff pastry on top, slightly overlapping the edge.
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5. Bake:
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Bake for 15–18 minutes, until the top is golden and bubbly.
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If using puff pastry, brush with egg wash before baking.
6. Garnish & Serve:
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Top with fresh herbs and serve hot, ideally with a green salad or roasted vegetables.
🍷 Wine Pairing:
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Chardonnay (unoaked or lightly oaked)
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Sauvignon Blanc (for brightness)
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A light Pinot Noir if you’re going red
🔄 Variations:
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Swap chicken for shrimp, scallops, or lobster for a seafood cassolette.
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Add a layer of cooked leeks, spinach, or peas for extra color and flavor.
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Use a cheesy potato topping instead of breadcrumbs for a heartier version.
