Chicken casserole with peaches, peppers and almonds, herbaceous fregola
Beautiful vegetable casserole with peaches and almonds with sweet and savoury notes, lovely caramelised poultry stew in perfect balance with the subtle scent of verbena.
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Ingredients
Portions:
4
200 g
chicken leg ragout
50 g
yellow peach, sliced
50 g
yellow pepper, chopped
1 piece
shallot, finely chopped
20 g
whole almonds, toasted
150 ml
vegetable stock
1 piece
onion, chopped
1 clove
garlic, minced
2 tbsp
olive oil
100 g
fregola sarde
1 pinch
fine salt
1 pinch
ground white pepper
1 bunch
fresh chervil
1 pinch
verbena, finely chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken leg ragout and sear until browned, about 5 minutes.
- Add the onion, garlic, and shallot to the skillet. Sauté until translucent, about 3 minutes.
- Stir in the yellow pepper and sliced peaches, cooking for 2 minutes. Pour in 150 ml vegetable stock and bring to a simmer.
- Transfer the mixture to a baking dish and bake for 15 minutes. Meanwhile, cook the fregola sarde according to package instructions.
- Remove the casserole from the oven, stir in the toasted almonds, a pinch of fine salt, ground white pepper, and the chopped verbena. Serve over the cooked fregola, garnished with fresh chervil.