Quick and Easy

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
Coq au vin pie
1H 20M
1H 40M

This recipe first appeared in Woman’s Day.

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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.

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