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. Based on a recipe by Annabel Langbein in With Fork and Spoon.
Sauce can be prepared ahead of time.
3 tablespoons olive oil
400 grams button mushrooms
- Brown well in a heavy saucepan.
- Remove and put to one side.
8-10 baby onions, peeled and halved
12 cloves garlic, peeled and halved
- Add to pan.
- Cook gently until softened and starting to brown (8-10 min)
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
browned mushrooms from above
- Add to pan.
- Simmer for 20 min.
- Preheat oven to 220º C
2-3 sheets of puff pastry, cut into quarters
1 egg, beaten, or a little milk
- Put the pastry 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.
800 grams boneless, skinless chicken thighs and/or fillets, cubed
Sauce from above
- Add chicken to pan with the sauce.
- Cover and bring to the simmer.
- Simmer until chicken cooked (8-10 min)
3 tablespoons cornflour
2 tablespoons port or sherry
- Combine in a jar
- Mix into sauce
- Stir over heat until slightly thickened.
- Spoon hot chicken filling over a pastry bottom.
- Put pastry lid on top.