Coq au Vin Pie (Chicken in Wine Pie)
Chicken thighs cooked in a rich red wine sauce with mushrooms and pancetta, topped with puff pastry.
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Ingredients
- 1 kilograms chicken thighs skin on, bone in
- 1 tablespoon olive oil
- 100 grams smoked pancetta diced
- 1 onion
- 4 cloves garlic
- 200 grams button mushrooms
- 2 tablespoons plain flour
- 75 cl red wine
- 1 teaspoon fresh thyme
- 300 grams puff pastry
Instructions
- Season the chicken well with salt and pepper. Put a large pan on a medium heat and add the oil. When it’s hot, add the chicken skin side down. Cook for 6-7 minutes, until golden, then flip and cook for another minute. Turn off the heat. Do this in batches if you need to.
- Meanwhile, put another pan on a medium heat and add the diced pancetta. Cook for 3-4 minutes until the fat is running out.
- Peel and chop the onion and garlic. Add to the pan with the pancetta and cook for 2-3 more minutes. Add the mushrooms and cook for 5 more minutes, stirring frequently.
- Tip in the flour and stir well. Add the wine, gradually at first, stirring all the time. Add the thyme and the chicken thighs, then turn down the heat to low and cook at a gentle simmer for an hour.
- Preheat the oven to 180 degrees C.
- Pour the chicken filling into a large oven proof dish. Roll the pastry out to 5mm thick (if it is not ready rolled) and place over the dish. Use the back of a fork to crimp down the edges, and pierce a hole in the middle.
- Put in the oven for 40 minutes, until puffed up, golden and crisp.
Video
Nutrition Facts
Coq au Vin Pie (Chicken in Wine Pie)
Amount per Serving
Calories
768
% Daily Value*
Fat
56
g
86
%
Saturated Fat
15
g
94
%
Trans Fat
0.2
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
27
g
Cholesterol
174
mg
58
%
Sodium
367
mg
16
%
Potassium
567
mg
16
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
34
g
68
%
Vitamin A
153
IU
3
%
Vitamin C
3
mg
4
%
Calcium
31
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
