Coq Au Vin Style Pie
with Parsley, Pancetta and Mushrooms
We love a good Chicken Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! For further information on Flora, please visit: https://www.flora.com/products/flora-original/
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.
Ingredients
1
Baking Potato
60
Bacon Lardons
1
Echalion Shallot
150
Chestnut Mushrooms
½
Thyme
1
Flat Leaf Parsley
260
Diced Chicken Thigh
30
Tomato Puree
20
Flora Original
16
Plain Flour
14
Red Wine Stock Paste
(Contains Sulphites)
1
Bay Leaf
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
Not included in your delivery
250
Water
Nutritional information
Instructions
Preheat your oven to 220°C bring a large saucepan of water to the boil and boil your kettle. Heat a drizzle of oil in a frying pan on medium-high heat and add the pancetta. Stir- fry until golden, reducing the heat slightly if needed, 4-5 mins. Meanwhile, halve, peel and thinly slice the shallot. Quarter the chestnut mushrooms. Pull the thyme leaves off their stalks (discard the stalks).
When the pancetta lardons have browned, add the chicken along with a grind of pepper and mix together. Stir-fry with the pancetta lardons until browned on the outside, 4-5 mins. Next, add the shallots, mushrooms and thyme to the pan with a pinch of salt and pepper, stir together and cook until the veggies have softened, another 4-5 mins.
As the veggies cook, chop the potatoes into 2cm chunks (no need to peel) and add to the pan of boiling water to cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Mix the boiling water from your kettle (see ingredients for amount) with the stock pot in a measuring jug and stir to dissolve.
Once the veggies are soft, add the tomato purée to the pan, stir together and cook for 1 minute, then add the flour, stir again and cook for 2 mins more. Pour in the stock and add the bay leaf. Stir together and bring to a simmer. Add a pinch of salt and pepper and simmer until the mixture has thickened and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no it is longer pink in the middle.
Tip the potatoes into the chicken mixture and gently fold through to combine. Stir in the parsley and season with a pinch of salt and pepper. Transfer into an ovenproof dish. Trim the pastry to the size of the dish then lay on top of the filling. TIP: It doesn’t matter if the pastry goes over the edge of the dish or just sits on top, it will depend on the size of your dish!
Whilst the pie cooks, roughly chop the parsley (stalks and all). When the potato is done, drain in a colander, return to the pan (off the heat) and mash with a potato masher until smooth. Add the parsley, Flora original and a splash of milk (if you have some). Stir together until well combined. Taste and add salt and pepper if it needs it. Cover with a lid to keep warm. Serve the pie with the parsley mash on the side, and remember not to eat the bay leaf! Enjoy!
