Coq Au Vin Pie

Pour the wine into a saucepan, bring to the boil, reduce by half and set aside.

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.

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.

Gradually pour in the stock and wine, stir until smooth.

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.

Preheat the oven 200C (180C fan oven) 400F, Gas mark 6.

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.

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.

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.