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

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 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


  • 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.


  • Serves 4-6. - Thaw and bake at 180°C for 30 minutes covered, then 15-20 minutes uncovered.