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Coq au vin pie

Just 20 mins to prep this hearty chicken dish! - by Sarah Murphy
  • 27 Apr 2021
Coq au vin pie
Prep: 20 Minutes - Cook: 80 Minutes - Serves 4-6
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Ingredients

8 chicken thigh fillets, chunks

¼ cup seasoned flour, plus 2 tbsp extra

100g butter, chopped

4 rashers rindless bacon, sliced

300g button mushrooms, trimmed

12 eschalot, peeled, trimmed

4 garlic cloves, crushed

1 cup dry white wine

2 cups chicken stock

2 tbsp tomato paste

2 tbsp thyme leaves, plus extra to serve

750g potatoes, finely sliced

¾ cup grated gruyere

Salad leaves, to serve

Method

  1. Preheat oven to hot, 200°C. 

  2. Toss chicken in seasoned flour, shaking off excess. In a large saucepan, melt 25g butter on high. Cook chicken in 2 batches, 3-4 minutes each, until well browned. Transfer to a plate. 

  3. In same pan, saute bacon 3-4 minutes until crisp. Drain and transfer to a plate.

  4. Melt another 25g butter in same pan. Saute mushrooms, eschalots and garlic 3-4 minutes until beginning to brown. 

  5. Stir in extra flour and cook 1 minute. Add wine and cook, stirring, until mixture boils. 

  6. Return chicken to pan with stock, bacon, tomato paste and thyme. Simmer, uncovered, 10 minutes until sauce thickens. Transfer to a 3L casserole dish.

  7. Place potato into a bowl. Melt remaining butter and add to potato with cheese, tossing well. Season and arrange over chicken mixture.

  8. Bake 45-50 minutes until topping is golden, tender and crisp. Sprinkle extra thyme and serve with salad. 

Cook's tips

Freeze; thaw and bake 180°C for 30 mins covered, then 15-20 mins uncovered.

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Gluten-free chicken and leek pie

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  • Food
  • Chicken Recipes
  • Lunch Recipes
  • Dinner Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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