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Home Food & Recipes

Coq au vin pie

Just 20 mins to prep this hearty chicken dish!
4-6
20M
1H 20M
1H 40M

Ingredients

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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