Freezer-friendly coq au vin pie with cheesy potato topping
A classic French favourite gets a modern twist in this coq au vin pie recipe. Serve this potato-topped dish hot from the oven or freeze and enjoy later when you want a home cooked dinner in a snap
- 8 chicken thigh fillets, cut into chunks
- 1/4 cup seasoned flour, plus 2 tbsp extra
- 100 g butter, chopped
- 4 rashers rindless bacon, sliced
- 300 g button mushrooms, trimmed
- 12 shallots, peeled, trimmed
- 4 garlic cloves, crushed
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tbsp thyme leaves, plus extra to serve
- 2 tbsp tomato paste
- 750 g potatoes, finely sliced
- 3/4 cup grated gruyère cheese
- salad leaves to serve
- Preheat oven to hot, 200°C.
- Toss chicken in seasoned flour, shaking off excess. In a large saucepan, melt 25g butter on high. Cook chicken in 2 batches for 3-4 minutes each until well browned. Transfer to a plate.
- In the same pan, sauté bacon for 3-4 minutes until crisp. Drain and set aside.
- Melt another 25g butter in same pan. Sauté mushrooms, shallots and garlic for 3-4 minutes until beginning to brown.
- Stir in extra flour and cook for 1 minute. Add wine and cook, stirring, until it boils.
- Return chicken to pan with stock, bacon, thyme and tomato paste. Simmer, uncovered, for 10 minutes 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 for 45-50 minutes until topping is golden, tender and crisp. Sprinkle over extra thyme and serve with salad.