Chicken casserole “coq au vin” style, hand-crushed potatoes
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 buttery crushed potatoes for a comforting and hearty dish.
Chef's choice
Ingredients
Portions:
4
200 g
chicken thighs
150 ml
red wine
100 ml
vegetable stock
100 g
button mushrooms, sliced
1 medium
onion, chopped
1 medium
carrot, sliced
2 cloves
garlic, minced
1 tbsp
Casa olive oil
1 tsp
smoked paprika
0.5 tsp
fine salt
0.25 tsp
ground white pepper
bouquet garni for stock
For the potatoes:
200 g
potatoes, peeled and cubed
50 ml
whole milk
1 tbsp
butter
fine salt to taste
For garnish:
1 tbsp
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Peel and quarter the potatoes, then boil in salted water until tender. Drain and set aside.
- In a large pan, heat Casa olive oil over medium heat. Add chicken thighs and sear until golden brown on all sides. Remove and set aside.
- Add onion, carrots, and mushrooms to the same pan. Sauté until softened. Stir in garlic and smoked paprika, cooking for 1 minute more.
- Return the chicken to the pan. Pour in red wine and vegetable stock, add bouquet garni, and bring to a simmer. Cook until chicken is tender, about 20 minutes.
- Meanwhile, melt butter in a separate pot, add milk, and heat gently. Crush the cooked potatoes into the pot, mix well, and season with salt and pepper.
- Serve the chicken casserole with a generous portion of hand-crushed potatoes, garnished with chopped flat-leaf parsley.
For a deeper flavor, marinate the chicken in red wine for at least an hour before cooking.