The Coq Au Vin is a much-loved French dish made with key ingredients chicken and wine. Top with potatoes, transform into a pie, and you’ve got a one-dish meal guests will lap up
- 8 chicken thigh fillets, chunks
- ¼ cup seasoned flour, plus 2 tbsp extra
- 100 g butter, chopped
- 4 rashers rindless bacon, sliced
- 300 g button mushrooms, trimmed
- 12 eschalot, peeled, trimmed
- 4 garlic cloves, crushed
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tbsp tomanto paste
- 2 tbsp thyme leaves, plus extra to serve
- 750 g potatoes, finely sliced
- ¾ cup grated gruyere
- Salad leaves, to serve
Preheat oven to hot, 200 C.
Toss chicken in seasoned flour, shaking off excess. In a large saucepan, melt 25 g butter on high. Cook chicken in 2 batches, 3 to 4 minutes each, until well browned. Transfer to a plate.
In same pan, saute bacon 3 to 4 minutes until crisp. Drain and transfer to a plate.
Melt another 25 g butter in same pan. Saute mushrooms, eschalots and garlic 3 to 4 mins until beginning to brown.
Stir in extra flour and cook 1 min. Add wine and cook, stirring, until mixture boils.
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.
Place potato into a bowl. Melt remaining butter and add to potato with cheese, tossing well. Season and arrange over chicken mixture.
Bake 45 to 50 mins until topping is golden, tender and crisp. Sprinkle extra thyme and serve with salad.
Freeze; thaw and bake 180 C for 30 mins covered, then 15 to 20 mins uncovered.
Photos: Rob Shaw/bauersyndication.com.au