Woman’s Day (New Zealand)

COQ AU VIN PIE

SERVES 4-6 PREP 20 MINS COOK 1 HOUR 20 MINS

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• 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 eschalots, 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 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 mins each, until well browned. Transfer to a plate.

3 In same pan, saute bacon 3-4 mins until crisp. Drain and transfer to a plate.

4 Melt another 25g butter in same pan. Saute mushrooms, eschalots and garlic 3-4 mins until beginning to brown.

5 Stir in extra flour. Cook 1 min. Add wine. Cook, stirring, until mixture boils.

6 Return chicken to pan with stock, bacon, tomato paste and thyme. Simmer, uncovered, 10 mins until sauce thickens.

Transfer to a 3-litre casserole dish.

7 Place potato into bowl. Melt rest of butter. Add to potato with cheese, tossing well. Season and arrange over chicken mixture.

8 Bake 45-50 mins until topping is golden, tender and crisp. Sprinkle extra thyme. Serve with salad.

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