Coq Au Vin Pie

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Moderate
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6 Servings
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25 minutes bake time

A classic French dish with a bit of ‘ta-da’. Our Coq-au-Vin pie recipe uses golden flaky short crust pastry filled with tender chicken, bacon, shallots and mushrooms soaked in red wine and chicken stock. Perfect served with green beans and mashed potato.


Ingredients

  • Small check mark in a circle icon 1 x 320g pack ready rolled Jus-Rol™ Shortcrust Pastry
  • Small check mark in a circle icon 600ml good red wine
  • Small check mark in a circle icon 1-2 tbsp olive oil
  • Small check mark in a circle icon 8 skinless and boneless chicken thighs
  • Small check mark in a circle icon 150g smoked streaky bacon, cut into strips
  • Small check mark in a circle icon 8-12 small shallots, or 1 large onion cut into chunks
  • Small check mark in a circle icon 200 g button mushrooms, (wiped clean with kitchen roll)
  • Small check mark in a circle icon 2 fat cloves fresh garlic, crushed
  • Small check mark in a circle icon 1tbsp Plain Flour
  • Small check mark in a circle icon 250ml good chicken stock
  • Small check mark in a circle icon 1 bay leaf
  • Small check mark in a circle icon Few sprigs fresh thyme
  • Small check mark in a circle icon Salt and freshly ground black pepper
  • Small check mark in a circle icon 1 egg, beaten
Equipment required
  • 0

Method

  1. Pour the wine into a saucepan, bring to the boil, reduce by half and set aside.
  2. Heat the oil in a flameproof casserole (approx 20cm), add the chicken thighs and cook for 4-5 minutes turning occasionally, until browned all over. Using a slotted spoon remove from the pan and set aside.
  3. Add the bacon to the casserole and cook for 2-3 minutes until starting to turn golden. Add the shallots (or onions), and mushrooms and cook for 3-4 mintes, stirring, until golden brown. Add the garlic, cook for a further 1-2 minutes. Add the flour, cook for 1-2 minutes, stirring constantly.
  4. Gradually pour in the stock and wine, stir until smooth.
  5. Return the chicken to the casserole with the bay leaf and thyme, season with salt and pepper, bring to a boil, reduce the heat to a simmer and cook for 35 minutes. Take off the heat and allow to cool completely.
  6. Preheat the oven 200C (180C fan oven) 400F, Gas mark 6.
  7. Using 2 forks carefully break the thigh meat into smaller pieces. Unroll the Jus-Rol Shortcrust pastry, with a sharp knife cut a 2cm wide strip of pastry to form a rim on the casserole dish edge.
  8. Brush the edge with beaten egg to help the pastry stick. Carefully lift the remaining pastry, lay over the casserole and press down the edges to form a good seal. Trim off any excess pastry with a sharp knife (reserve the trimmings to decorate) and flute the edges. Make two 2-3cm cuts in the centre of the pie to allow the steam to escape.
  9. Re-roll the trimmings and cut out leaves or other shapes of your choice. Brush the pastry top with egg wash, arrange leaves on top and brush again. Bake for approximately 20-25 minutes until the pastry is golden brown. Allow to stand for 5 minutes before serving.