Gourmet Cassolette Recipe

A cassolette is a small baked or gratin-style dish, often French-inspired, served in individual ramekins or cocottes. A gourmet version can be elegant but still hearty, with layers of creamy sauce, vegetables, meat, seafood, or even mushrooms, all baked until bubbling.

Here’s a Gourmet Chicken & Mushroom Cassolette recipe (rich, savory, and restaurant-style)

🍷 Gourmet Chicken & Mushroom Cassolette

Ingredients (serves 4 individual casseroles)

• 2 tbsp butter

• 2 tbsp olive oil

• 1 lb chicken breast or thighs, diced into small cubes

• 8 oz mushrooms, sliced (cremini or wild mix preferred)

• 2 shallots, finely chopped (or 1 small onion)

• 2 cloves garlic, minced

• ½ cup dry white wine

• 1 cup heavy cream (or crème fraîche)

• ½ cup chicken stock

• ½ tsp fresh thyme (or ¼ tsp dried)

• ½ tsp black pepper

• Salt, to taste

• ½ cup grated Gruyère (or Parmesan, for topping)

• 2 tbsp breadcrumbs (panko for crunch)

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Chicken & Mushrooms

   • Heat butter + olive oil in a skillet over medium heat.

   • Add chicken, season lightly with salt & pepper, and sauté until golden (not fully cooked through). Remove and set aside.

   • In same skillet, add shallots, garlic, and mushrooms. Cook until softened and lightly caramelized.

2. Deglaze & Make Sauce

   • Pour in white wine, scraping up browned bits. Let it reduce by half.

   • Stir in chicken stock, heavy cream, thyme, salt, and pepper. Simmer until slightly thickened (about 5 minutes).

   • Return chicken to skillet, coat in sauce.

3. Assemble Cassolette

   • Preheat oven to 375°F (190°C).

   • Divide chicken-mushroom mixture into 4 buttered ramekins (or a small casserole dish).

   • Sprinkle with Gruyère cheese and breadcrumbs.

4. Bake

   • Bake 15–20 minutes, until golden and bubbly on top.

5. Serve

   • Garnish with fresh parsley.

   • Serve hot with crusty bread, mashed potatoes, or a green salad.

🌟 Variations:

• Seafood Cassolette → Replace chicken with scallops, shrimp, and crab, use fish stock instead of chicken stock.

• Vegetarian Cassolette → Use roasted vegetables (zucchini, eggplant, carrots, mushrooms) and swap chicken stock for veggie stock.

• French Classic Style → Add a splash of Cognac to the sauce before baking.

Would you like me to also give you the seafood gourmet cassolette version (luxurious, creamy, and often served in French bistros)?