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Coq au vin pie recipe

1 rating

Traditional coq au vin is given a surprising twist by using an OXO Red Wine Stock Pot to create a red wine sauce for slow-cooking chicken thighs, mushrooms, pancetta, carrots, onions and garlic before topping with golden puff pastry. See method

Serves 6
30 mins to prepare and 1 hr 45 mins to cook
645 calories / serving
Dairy-free

Ingredients

20g unsalted butter
2 x 65g packs Tesco smoked pancetta cubes
2 onions, peeled and sliced into wedges
2 garlic cloves, crushed
600g pack chicken thigh fillets, skinless and boneless
1 tbsp tomato paste
½ lemon, juiced
2½ tbsp flour
3 large carrots, scrubbed, sliced into 2cm large chunks
485g pack chestnut mushrooms, larger ones cut in half
10g thyme leaves
1 OXO Red Wine Stock Pot, dissolved in 500ml boiling water
375g pack ready rolled puff pastry
1 egg, beaten, to wash
greens, to serve (optional)

Perfect with:

OXO Red Wine Stock Pots
Boosts your dishes with bold, rich flavour.

Shop ingredients

Each serving contains

Energy
2695kj
645kcal 32%
Fat
37g 52%
Saturates
15g 73%
Sugars
11g 12%
Salt
1.5g 25%

of the reference intake
Carbohydrate 42.7g Protein 32.5g Fibre 7g

Method

Heat the butter in a saucepan and fry the pancetta cubes for 5 mins until golden and crisp. Remove the pancetta with a slotted spoon and set aside. Fry the onions in the same pan over a medium heat for 5-8 mins until softened. Add the garlic; cook for 1 min more. Remove and set aside with the pancetta.
Quarter the chicken thigh fillets into about 2cm chunks. In the same saucepan over a medium-high heat, brown the chicken in batches, turning occasionally, for 4-6 mins.
Add the tomato paste and lemon juice and give it a good stir to coat, then add the flour and stir again. Finally, return the onions, garlic and pancetta to the pan with the carrots, mushrooms, thyme, stock pot and 500ml boiling water.
Bring to a simmer and cook for 45 mins, leaving the lid ajar for the last 15 mins so that the sauce can thicken. Allow to cool to room temperature.
Spoon the cooled filling into a pie dish (we used a metal 30 x 20 x 6cm rectangular dish, but any that holds the filling will do). Unroll the pastry. Cut 1cm strips from the shorter edge of the pastry and lay around the base of the dish lip, then roll the pastry out to fit the dish. Lay on top of the filling and seal the edges well by pinching with your fingers or pressing with a fork. Make a hole in the centre to allow the steam to escape. Brush with the beaten egg and place in the oven for 40-45 mins until golden brown and cooked through. Serve with greens, if you like.

Freezing and defrosting guidelines

Cook the filling and allow to cool completely before freezing for up to 3 months. Remove and allow to defrost completely before proceeding with the recipe. Add 5-10 mins to the baking time to allow the filling to get up to temperature. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes