Coq au Vin Style Chicken and Bacon Pie

Name: Coq au Vin Style Chicken and Bacon Pie with Cheesy Mashed Potato and Green Beans
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 unit(s) Carrot**; 2 unit(s) Garlic Clove**; 260 grams Diced British Chicken Breast**; 60 grams British Smoked Bacon Lardons**; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 1 sachet(s) Dried Oregano; 20 grams Grated Hard Italian Style Cheese**; 150 grams Green Beans**; ½ tsp Sugar; 50 milliliter(s) Water for the Sauce

with Cheesy Mashed Potato and Green Beans

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A British favourite, cottage pie is most recognisable as a deeply savoury layer of lamb filling topped with mash. We're giving it a twist in the style of coq au vin with chicken and bacon, as well as adding cheese to the mash for extra indulgence. Best enjoyed after grilling until golden and scrumptious!

Tags:

Family Friendly

•High Protein

•Calorie Smart

Allergens:

Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Carrot**

2 unit(s)

Garlic Clove**

260 grams

Diced British Chicken Breast**

60 grams

British Smoked Bacon Lardons**

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

1 sachet(s)

Dried Oregano

20 grams

Grated Hard Italian Style Cheese**

150 grams

Green Beans**

Not included in your delivery

½ tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2404 kJ

Energy (kcal)575 kcal

Fat12.5 g

of which saturates4.7 g

Carbohydrate67.6 g

of which sugars13.2 g

Dietary Fiber11.3 g

Protein47.8 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Large Frying Pan

•Colander

•Oven dish

•Pan

•Lid

Instructions

Put a large saucepan of water with 1/4 tsp salt on to boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot (no need to peel), then coarsely grate.

Peel and grate the garlic (or use a garlic press).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken, bacon lardons and grated carrot to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.

Once the meat has browned, add the garlic and cook for 1 min more.

Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat to medium and simmer until the chicken is cooked through and the sauce has thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, preheat your grill to high. Trim the green beans.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Pour the pie filling into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.

Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.

Once cooked, remove from your oven and leave to stand for a couple of mins.