Chicken, red wine casserole with parmentier potatoes and local king cabbage
Even with how many recipes I develop on a day to day basis, it still begins to amaze me when a dish turns out fantastically especially when you were just using the odd thing up in your cupboards and fridge.
It was last month on a Sunday and I said to my partner I was going to do a bit of a fridge/cupboard raid for dinner. I called it a chasseur at the time just because it was cooked in red wine but I’ve decided to call it a casserole as it was cooked the same way.
This recipe blew my mind with how the red wine tasted in it. The wine I use isn’t too expensive but one of which we love in our house. A South African Stellenbosch.
Earlier on in the day we had been to our local garden centre to actually look for another blueberry plant to help with pollination. We did get one. However when we first turned up, they had these huge King cabbages for sale at only 40p! As you can see by the picture below, it had these vivid green and purple tones that were just mesmerising. I knew it would taste nice and would stretch to lots of meals for us.
This was the sort of meal that for an occasion, date night maybe or a Sunday that you are fed up of the same roast, this a great alternative and so easy to cook. It somehow feels a little extra special but still comforting and warming at its best.
- 3 chicken breasts ( Or 1 per person )
- 4-5 chestnut mushrooms sliced
- 1 onion diced
- 1-2 tbsp of rapeseed oil
- a knob of unsalted butter
- 2 garlic cloves finely chopped
- 2 carrots peeled and chopped/sliced however you like
- 1 large leek sliced
- 1/2 celery stick chopped
- 3/4 400g tin of chopped tomatoes
- a sprig of thyme
- a good handful of chervil, if you can’t get use a little parsley and tarragon
- 250ml red wine ( I used a South African Stellenbosch )
- 1 tbsp tomato puree, may need to use a little more
- Chicken stock, Use a 1/4 gel pot or homemade. You need enough to create a lovely sauce. I used about 300ml of water. Add more if need be.
- salt and cracked black pepper to season
- 6/7 medium sized potatoes, I use marfona Peeled and chopped into squares
- A handful of rosemary
- 3-4 garlic cloves crushed
- Plain flour for dusting
- sea salt and cracked black pepper to season
- 1-2 tbsp of rapeseed oil
- Preheat your oven to 190c
- In a heavy bottomed casserole dish, seal off the chicken breasts in some rapeseed oil.
- Take out your chicken once starting to colour and pop aside. Then in the same pan add a little more oil and a knob of unsalted butter and fry off your onions until starting to soften.
- Add in your carrots and celery and stir. Then add all other ingredients . Pop the lid on and place in the oven for about 45 mins-hour.
- In the mean time you can prepare and cook your potatoes. Blanch the potatoes in boiling water for 3-4 mins.
- Drain and sprinkle your flour over the potatoes coating them.
- Place a baking/roasting tray in the oven with a little rapeseed oil in it. Once hot pop the potatoes onto it ( it should sizzle ) with the herbs and garlic and place in the oven for about 15 minutes or when crispy, golden brown.
- Once the casserole and potatoes are done. Best way to cook this cabbage is boil your water first and then once rapidly boiling plunge into the hot water. It will only need about 4-5 minutes cooking maximum and will stay vivid green.
- Once the cabbage is cooked, serve all together and enjoy.