Chicken, Chocolate and Merlot Casserole with Potato-Caulif Mash

Brought to you by:

M&S Food

4 serving

Prep time: 45 mins

Cook time: 1 hr

Serves: 4

Celebrate Signature Week of Cooking With the Stars, with chef Jean-Christophe Novelli’s Chicken, Chocolate and Merlot Casserole, he adds a touch of cocoa powder for a rich twist to classic coq au vin. Head to our Cooking With The Stars recipe collection page for more restaurant-inspired recipes from the TV cookery competition brought to you by M&S Food. If you can’t find carrot tops switch these out for chopped flat leaf parsley or chervil. Short of time? Serve M&S Gastropub buttery & creamy mashed potato instead.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

8 Oakham chicken drumsticks
1 tbsp vegetable oil
2 brown onions, finely chopped
5 garlic cloves, crushed
4 thyme sprigs, leaves chopped
2 rosemary sprigs, leaves chopped
¼ fennel seeds
¼ cumin seeds
¼ coriander seeds
2 star anise
1½ tsp cocoa powder
1 tsp runny honey
1 tbsp plain flour
¼ tsp smoked paprika
150ml red wine, we used merlot
200ml chicken stock
2 portobello mushrooms, roughly chopped
1 sweet potato
1 litre unsweetened almond milk
600g maris piper potatoes, peeled and halved
1 cauliflower, cut into florets, leaves reserved
1 tbsp runny honey
2 tbsp extra-virgin olive oil, plus extra for drizzlin
80g unsalted butter, diced
2 carrot tops, sprigs picked, to garnish (optional)

Method

Step 1

For the casserole: heat the oven to 180°C/ 160°C fan/ gas 4.

Step 2

et the chicken drumsticks on a board and cut the skin all the way around, just below the joint. Heat the vegetable oil over a high heat in a large heavy-based pan, add the chicken and turn until browned all over. Reduce the heat to medium-low and cook for 4-5 mins. Remove from the heat and set aside.

Step 3

Discard half of the fat left in the pan and return to a medium-high heat. Add the onions, 4 crushed garlic cloves, thyme and rosemary, cover and cook for 5 mins, stirring regularly. Add the fennel, cumin and coriander seeds, star anise, cocoa, honey, flour, smoked paprika, some salt and freshly ground black pepper and cook for a few more mins.

Step 4

Pour in the wine and chicken stock and cook for another 10 mins. Return the chicken and any resting juices with the mushrooms, stir and roast uncovered in the oven for 20 mins until the chicken is cooked through.

Step 5

Meanwhile, slice the sweet potato with a mandoline into thin circles. Line a dinner plate with the sweet potato, then cover with kitchen towel. Cook in the microwave on high for 2 mins. Continue to microwave in 30 sec increments, until crispy.

Step 6

For the mash: Fill a medium saucepan with salted water and another with almond milk. Bring both to the boil. Add the potatoes to the water and the cauliflower and leaves to the milk. Cook until tender then drain both, setting aside a little of the almond milk and a few leaves for garnish.

Step 7

Place the potatoes and cauliflower, setting aside a few florets for garnish, in a large bowl with the remaining crushed garlic clove, honey, olive oil and season.

Step 8

Pass the potatoes and cauliflower through the ricer and mix together. Stir in the butter and loosen with the reserved almond milk if necessary.

Step 9

To serve, spoon the mash into the centre of a shallow platter or individual plates. Top with a few chicken drumsticks and drizzle the sauce around the mash. Finish with the sweet potato crisps, blanched cauliflower leaves, reserved florets and carrot tops, if using. Drizzle with a flourish of olive oil to finish.

Tips or serving suggestions

Cool, cover and chill any leftover chicken casserole for up to 2 days. Freeze for up to 1 month, defrost in the fridge overnight and reheat until piping hot.