Chicken casserole with peaches, peppers and almonds
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
250 g
chicken leg ragout
1 piece
yellow peach, sliced
1 piece
yellow pepper, chopped
1 piece
shallot, finely diced
30 g
whole almonds
2 tbsp
olive oil
1 tsp
fine salt
0.5 tsp
white ground pepper
1 bunch
lemon verbena, leaves only
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 180°C (356°F).
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add 250 g of chicken leg ragout and sear until golden brown on all sides.
- Add 1 piece of finely diced shallot and 1 piece of chopped yellow pepper to the skillet. Sauté for 5 minutes until the vegetables are softened.
- Stir in 1 piece of sliced yellow peach and 30 g of whole almonds. Season with 1 tsp of fine salt and 0.5 tsp of white ground pepper.
- Transfer the mixture to a baking dish and place it in the preheated oven. Bake for 15 minutes until the chicken is cooked through and the almonds are toasted.
- Garnish with 1 bunch of lemon verbena leaves before serving.
For a richer flavor, consider marinating the chicken in olive oil and lemon verbena for an hour before cooking.