Name: Freezer-friendly coq au vin pie with cheesy potato topping
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 8 chicken thigh fillets, cut into chunks; 1/4 cup seasoned flour, plus 2 tbsp extra; 100 gram butter, chopped; 4 rashers rindless bacon, sliced; 300 gram button mushrooms, trimmed; 12 shallots, peeled, trimmed; 4 garlic cloves, crushed; 1 cup dry white wine; 2 cup chicken stock; 2 tablespoon thyme leaves, plus extra to serve; 2 tablespoon tomato paste; 750 gram potatoes, finely sliced; 3/4 cup grated gruyère cheese; salad leaves to serve

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

Serves 4

Prep

20M

Cook

1H 20M

Total

1H 40M

This recipe first appeared in Woman’s Day.

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Ingredients

8 chicken thigh fillets, cut into chunks

1/4 cup seasoned flour, plus 2 tbsp extra

100 gram butter, chopped

4 rashers rindless bacon, sliced

300 gram button mushrooms, trimmed

12 shallots, peeled, trimmed

4 garlic cloves, crushed

1 cup dry white wine

2 cup chicken stock

2 tablespoon thyme leaves, plus extra to serve

2 tablespoon tomato paste

750 gram potatoes, finely sliced

3/4 cup grated gruyère cheese

salad leaves to serve

Method

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 for 3-4 minutes each until well browned. Transfer to a plate.

3.In the same pan, sauté bacon for 3-4 minutes until crisp. Drain and set aside.

4.Melt another 25g butter in same pan. Sauté mushrooms, shallots and garlic for 3-4 minutes until beginning to brown.

5.Stir in extra flour and cook for 1 minute. Add wine and cook, stirring, until it boils.

6.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.

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 for 45-50 minutes until topping is golden, tender and crisp. Sprinkle over extra thyme and serve with salad.