Gourmet · 世界味觉图谱

Make cornflour slurry with 1/4 cup stock. Cook bacon, remove. Brown chicken but don't cook through, remove. Sauté garlic, onion and carrot, then cook tomato paste and herbs. Deglaze with wine, add beans, stock, cornflour slurry, bacon, salt and pepper. Top with chicken and cherry tomatoes, bake 20 min at 200°C/390°F (180°C fan). Sprinkle with topping, grill/broiler 2 - 3 min to brown. Serve!

Preheat oven to 200°C / 390°F (180°C fan-forced).

Slurry - Whisk the cornflour in a small bowl with 1/4 cup of the chicken stock until lump free. Set aside.

Season chicken - Sprinkle both sides of the chicken using 3/4 teaspoon salt and 1/2 teaspoon pepper.

Cook bacon - Heat the oil in a shallow 30cm / 12" ovenproof casserole dish over medium-high heat. (Note 2 for baking dish) Cook the bacon until golden (about 4 minutes), then transfer into a small bowl using a slotted spoon, leaving all the fat in the pan.

Brown chicken - Turn the heat up to high. Add more oil if the pan is looking dry (eg if you used lean bacon). Place the chicken into the pan, smooth side down and cook for 3 minutes until golden brown, flip then cook the other side for 1 minute. Remove onto a plate and set aside.

Sauté aromatics - Add the onion, garlic and carrot and cook, stirring, for 3 minutes until the onion has softened. Add the tomato paste, thyme, rosemary and bay leaves. Stir for 1 minute.

Deglaze - Add the wine and simmer for 30 seconds, scraping the base of the dish.

Add the rest of the stock, cornflour slurry (give it a quick stir to redistribute the cornflour), beans, cooked bacon and remaining salt and pepper. Stir until combined, place the chicken on top (pour over any juices pooled on the plate), smooth side up. Press the chicken down slightly. Scatter over the cherry tomatoes.

Bake - Bring it to a simmer, then place into the oven for 20 minutes, uncovered.

Topping - While the chicken is cooking, mix the topping ingredients in a bowl and set aside.

Brown topping - Turn the oven grill/broiler on to 240°C / 460°F (220°C fan-forced). Pull the dish out and sprinkle the panko topping on top, avoiding the chicken and tomatoes. Place the dish back into the oven (15cm / 6" away from the grill) and leave for 2 to 3 minutes to allow the surface to brown.

Serve - Remove from the oven and serve hot!

做完了？

返回菜品页看它的身份语法，或把做法与另一道菜比较。Phase 2 会在这里接入烹饪记录、计时器与替代建议。

← 返回卡苏莱砂锅去比较

JB's Chicken Cassoulet (French Chicken & Bean Casserole)

做完了？