Chicken casserole “coq au vin” style, cauliflower mousseline
Slow-cooked chicken in a rich red wine sauce with smoked paprika, mushrooms and aromatic herbs, inspired by the classic French coq au vin. Served with cauliflower mousseline in its low-carb version.
Low carbs, Keto
Ingredients
Portions:
4
2 pieces
chicken thighs
125 ml
red wine
125 ml
vegetable stock
[onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leeks]
50 g
button mushrooms
0.5 piece
onion, chopped
0.5 piece
orange carrot, sliced
1 tbsp
olive oil
Cauliflower Mousseline:
200 g
cauliflower, chopped
50 ml
35% cream
1 clove
garlic, minced
0.25 tsp
ground white pepper
0.25 tsp
fine salt
For the Sauce:
Bouquet garni for stock
1 tsp
cornflour
0.5 tsp
smoked paprika
Garnish:
1 tbsp
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 180°C (350°F).
- In a large pot, heat olive oil over medium-high heat. Add chicken thighs and brown on all sides. Remove and set aside.
- In the same pot, add chopped onions, carrots, and garlic. Sauté for 5 minutes until softened.
- Add mushrooms and smoked paprika, stir well, then pour in red wine and vegetable stock. Bring to a simmer and return chicken to the pot. Cover and cook in the oven for 20 minutes.
- While chicken is cooking, steam cauliflower until tender. Puree with cream, salt, and pepper to create mousseline.
- Serve chicken casserole with cauliflower mousseline, garnished with chopped parsley.
For a thicker sauce, add a teaspoon of cornflour mixed with water to the pot before baking.
This is a low-carb, keto-friendly dish.