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Coq au vin pie

Name: Coq au vin pie
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 6 chicken thigh fillets, cut into pieces; 2 1/2 tablespoons plain flour; 2 bacon rashers, chopped; 1 carrot, roughly chopped; 1 onion, roughly chopped; 1 celery stalk, roughly chopped; 150g button mushrooms, halved; 6 thyme sprigs, leaves picked; 2/3 cup (165ml) Chicken Style Liquid Stock; 1 1/2 cups (375ml) red wine; 445g shortcrust pastry (see Notes); 1 egg, lightly beaten

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15m

1h 35m

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by Warren Mendes

delicious. team

Oct 03, 2015

Shortcrust pastry envelopes the hearty coq au vin filling of this French-style meat pie.

1/4 cup (60ml) olive oil
6 chicken thigh fillets, cut into pieces
2 1/2 tablespoons plain flour
2 bacon rashers, chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
150g button mushrooms, halved
6 thyme sprigs, leaves picked
2/3 cup (165ml) Massel Chicken Style Liquid Stock
1 1/2 cups (375ml) red wine
445g shortcrust pastry (see Notes)
1 egg, lightly beaten

Method

1.

Preheat oven to 180C. Grease and line the base of a 20cm springform pan.
2.

Heat 1 tablespoon oil in a deep frypan over medium-high heat. Add half the chicken and cook, turning, for 3-4 minutes until golden, then transfer to a plate. Repeat with another 1 tablespoon oil and remaining chicken. Toss the chicken in the flour.
3.

Wipe pan clean, then heat remaining 1 tbs oil. Add bacon and cook for 2 minutes or until slightly crisp. Add the carrot, onion, celery, mushroom and thyme, then cook for a further 3-4 minutes until fragrant. Add the stock and wine, then return the chicken to the pan with any remaining flour. Season and bring to a simmer, then reduce heat to medium-low and cook for 20 minutes or until thickened. Set filling aside to cool.
4.

Roll out pastry to 4mm thick. Use two-thirds of the pastry to line the base and sides of the pan, then add filling. Top with remaining pastry, seal edge with a fork and remove and discard excess pastry. Brush the top with egg and cut a small cross in the centre to allow steam to escape during cooking. Bake for 50 minutes or until golden. Cool for 10 minutes, then serve.