Woman’s Day (New Zealand)
COQ AU VIN PIE
SERVES 4-6 PREP 20 MINS COOK 1 HOUR 20 MINS
• 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.