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Chicken Cassolette

Serves 4


  • 1/2 cup dry white wine
  • 4 spring onions, chopped
  • 1 chicken stock cube, crumbled
  • freshly ground black pepper, to taste
  • 1kg chicken pieces
  • 1/2 cup Australian cream
  • 2 tablespoons cornflour
  • 1 capsicum, finely sliced
  • 1/2 cup water
Download Recipe (PDF)


  1. Combine wine, onions, stock cube and pepper and pour over chicken. Allow to marinate in the refrigerator for at least 1 hour. Bake in a casserole dish at 180C for 1 hour. Place chicken on a serving platter and keep warm. Transfer remaining pan juices into a small saucepan. Mix cream and cornflour together and stir into saucepan. Add capsicum and water, bring to the boil and allow to simmer for 1 minute. Serve over chicken.

Tips / Handy Hints

Place chicken in a shallow, microwave-safe dish. Pour over wine, spring onions, stock cube and black pepper. Allow to marinate in the refrigerator for at least 1 hour. Add cream, cornflour and capsicum and microwave on High, covered for 12-15 minutes, stirring occasionally.

Nutritional Information

Nutrients per serve:
Energy (kj) 1810
Protein (g) 53
Fat, Total (g) 21
Carbohydrates (g) 4
Sodium (mg) 0
Calcium (mg) 42
Iron (mg) 0


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