Coq au Vin Chicken Pie with Creamy Chive Mash

Name: Coq au Vin Chicken Pie with Creamy Chive Mash
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 6
Ingredients: 8 boneless, skinless chicken thighs, cut into chunky pieces; 50 g bacon lardons; 1 onion, chopped; 2 carrots, thickly sliced; 150 g button mushrooms; 1 tbsp olive oil; 2 tbsp butter; 2 tbsp plain flour; 3 thyme sprigs, tied with kitchen string; 1 bay leaf; 150 ml red wine; 500 ml hot chicken stock; 2 tsp cornflour; 400 g plain flour, plus extra for dusting; 1 tsp fine salt; 180 g cold butter, cut into cubes; 2 eggs, beaten; 1 kg Maris Piper potatoes, cut into large chunks; 50 ml whole milk, warmed; 1/2 bunch chives, finely chopped

This hearty coq au vin pie wraps tender chicken, bacon, mushrooms, carrots, and red wine gravy under a golden homemade pastry crust. Serve it with buttery chive mash for a rich French-inspired comfort food dinner.

Servings6 Portions

Prep Time15 Mins

Cook Time110 Mins

Difficulty

Intermediate

Ingredients

boneless, skinless chicken thighs, cut into chunky pieces
8
bacon lardons
50 g
onion, chopped
1
carrots, thickly sliced
2
button mushrooms
150 g
olive oil
1 tbsp
butter
2 tbsp
plain flour
2 tbsp
thyme sprigs, tied with kitchen string
3
bay leaf
1
red wine
150 ml
hot chicken stock
500 ml
cornflour
2 tsp
plain flour, plus extra for dusting
400 g
fine salt
1 tsp
cold butter, cut into cubes
180 g
eggs, beaten
2
Maris Piper potatoes, cut into large chunks
1 kg
whole milk, warmed
50 ml
chives, finely chopped
0.5 bunch

Step-by-Step Instructions

Make the filling. Heat the olive oil and 2 tbsp butter in a large flameproof casserole over medium heat. Add the chicken and bacon lardons and cook for 10-15 minutes, turning often, until well browned. Stir in the onion, carrots, and mushrooms, then cook for 5 minutes until beginning to soften. Sprinkle in 2 tbsp flour and cook for 2 minutes, stirring. Add the thyme bundle and bay leaf, then gradually pour in the red wine, stirring to prevent lumps. Add the hot chicken stock a little at a time, stirring between additions. Season with salt and pepper, cover, reduce the heat to low, and simmer for 30 minutes. Uncover and cook for another 15 minutes, until the sauce has reduced slightly. Mix the cornflour with a spoonful of the hot sauce in a small bowl, stir it back into the pan, and simmer until glossy and thickened. Remove the thyme and bay leaf, then cool the filling for 1 hour.

Make the pastry. Put the flour, fine salt, and cold cubed butter in a food processor and pulse until the mixture looks like fine breadcrumbs. Add half the beaten egg and 2 tbsp ice-cold water, then pulse just until a dough forms. If it is too dry, add up to 1 tbsp more cold water. Turn the dough onto a lightly floured surface, knead briefly until smooth, wrap, and chill for at least 1 hour.