Coq Au Vin Pie Creamy Chive Mash Recipes

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Steps:

• Heat the oil and butter in a flameproof casserole over a medium heat and fry the chicken and bacon lardons for 10-15 mins, or until evenly browned. Add the onion, carrots and mushrooms, and fry for 5 mins more. Stir in the plain flour and cook for 2 mins, then add the thyme and bay. Slowly stir in the wine and bring to a simmer, then add the stock, a little at a time, stirring between each addition. Season and cover with a tight-fitting lid. Reduce the heat to low. Cook for 30 mins, then remove the lid and cook for 15 mins more. Spoon a little of the sauce into a small bowl and mix with the cornflour, then stir this back into the coq au vin. Remove the thyme and bay. Leave to cool for 1 hr.
• To make the pastry, tip the flour, salt and butter into a food processor and pulse to fine crumbs. Add half the beaten egg and 2 tbsp ice-cold water and pulse again until the dough just comes together. Add an extra 1 tbsp water if the pastry feels dry. Tip onto a lightly floured work surface and knead briefly until you have a uniform dough, then wrap and chill for at least 1 hr.
• Heat the oven to 200C/180C fan/gas 6. Cut off a quarter of the pastry and roll it into a long strip on a lightly floured surface. Attach the strip of dough around the lip of a 26cm pie dish using a little of the remaining beaten egg, and use any offcuts to make decorations, if you like (we cut out a crescent and scored it to make a chicken decoration). Roll the remaining pastry out into a 30cm circle, about 5mm thick. Spoon the filling into the dish and use the rolling pin to lift the pastry circle over the dish. Crimp the edges in a decorative pattern to seal, or do this with a fork. At this stage, the pie can be wrapped and frozen for up to three months. Defrost in the fridge overnight, then continue as below. Brush with most of the remaining beaten egg and attach any decorations. Chill for 30 mins, then brush with the rest of the egg. Bake in the centre of the oven for 35-40 mins until the pastry is golden and the filling is piping hot. Leave to rest for 10 mins.
• Meanwhile, make the mash. Put the potatoes in a large saucepan with a large pinch of salt, cover with cold water and bring to the boil, then reduce to a simmer and cover. Cook for 15-20 mins until the tip of a knife can be easily inserted. Drain and leave to steam-dry for 5 mins, then pass through a potato ricer or sieve, or mash with a potato masher. Fold in the butter, warm milk and chives. Season. Serve the pie with the mash.

Steps:

• Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
• Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
• Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
• Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
• Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
• Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
• Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
• Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
• Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
• Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
• To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
• Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
• Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.