COQ AU VIN PIE

SERVES 4-6 PREP 20 MINS COOK 1 HOUR 20 MINS PER SERVE 3503kj COST

8 chicken thigh fillets, chunks ¼ cup seasoned flour, plus 2 tbsp extra 100g butter, chopped 4 rashers rindless bacon, sliced 300g button mushrooms, trimmed 12 eschalot, peeled, trimmed 4 garlic cloves, crushed 1 cup dry white wine 2 cups chicken stock 2 tbsp tomato paste 2 tbsp thyme leaves, plus extra to serve 750g potatoes, finely sliced ¾ cup grated gruyere salad leaves, to serve

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.