This is basically Coq au Vin as a pie (although I leave out the bacon). Easy, looks great, and tasty. Takes about one hour to prepare and cook and serves 6-8.
Chicken, Garlic, and Mushroom Pie
Coq au Vin as a pie.
Ingredients for sauce
- 3 tablespoons olive oil
- 400 grams button mushrooms
- 8-10 baby onions peeled and halved
- 12 cloves garlic peeled and halved
- 1 x 400 gram can tomatoes in juice chopped
- 1 1/2 cups red wine
- 3 cups chicken stock
- 3 bay leaves
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- salt and pepper
Ingredients for pastry
- 2-3 sheets of puff pastry cut into quarters
- 1 egg beaten, or a little milk
Ingredients for finishing pie
- 800 grams boneless skinless chicken thighs and/or fillets, cubed
- 3 tablespoons cornflour
- 2 tablespoons port or sherry
Instructions for sauce
- Brown mushrooms well in a heavy saucepan. Remove mushrooms and put to one side.
- Add onions and garlic to pan. Cook gently until softened and starting to brown (8-10 min).
- Add remaining sauce ingredients and browned mushrooms to pan.
- Simmer for 20 min.
Instructions for pastry
- Preheat oven to 220º C
- Put the pastry quarters on a baking tray and brush with egg or milk
- Bake at 220º C for 8-10 minutes
- Reduce to 180º C and cook until pastry is puffed, golden, and cooked through (10 min).
- Split each pastry in half, through the middle, creating a top and bottom.
Instructions for finishing pie
- Add chicken to pan with the sauce.
- Cover and bring to the simmer.
- Simmer until chicken cooked (8-10 min)
- Combine cornflour and port/sherry in a jar
- Mix cornflour into sauce
- Stir over heat until slightly thickened.
- Spoon hot chicken filling over a pastry bottom.
- Put pastry lid on top.
Sauce can be prepared ahead of time. Adapted from "With Fork and Spoon" by Annabel Langbein