Tuesday, 1 June 2010

Coq au vin
then Left-over Coq au vin Pie


Coq au vin dinner Saturday then left-over Coq au vin pie Sunday, I really must try to down-size meals on bank holiday weekends when 60% of the family have gone off enjoying themselves...  That said, the Coq au vin pie was a tasty triumph under wholemeal pastry.


For the Coq au vin



18 chicken portions, drumsticks and thighs, skinless, bone in
200g smoked bacon, chopped
100g Chorizo, diced
1 onion, finely chopped
18 shallots, left whole
4 cloves garlic, finely chopped
2 sticks celery, finely chopped
2 carrots, diced
3 sprigs Thyme, 3 sprigs rosemary, 3 sprigs parsley and 2 Bay leaves, tied together with string
2tbsp seasoned flour
3tbsp olive oil
1tsp tomato puree
1 pint red wine
150ml chicken stock
Salt and freshly ground pepper
250g Button mushrooms, whole

Toss the chicken thighs in the seasoned flour. Heat the oil in a heavy casserole or lidded saute pan. Brown the chicken on all sides, until golden brown, this is best done in two batches rather than overcrowd the pan.

Remove the chicken and set it aside.

Heat the olive oil in the same pan and add the chopped bacon, shallots, celery, carrot, onion and garlic and cook, stirring, for 5 minutes then add the tomato purée.

Pre-heat the oven to 150C /  300F / gas 2

Return the chicken to the pan, place the herbs in the middle and pour over the wine and chicken stock. bring up to a simmer put on the lid and place in the oven for 1 1/2-2 hours.

Remove and discard the herb bundle.

Serve with mashed potatoes and crusty bread.

Coq au vin pie

For the pastry

100g plain flour
100g plain wholemeal flour
50g butter
50g white cooking fat
Salt
A little cold water
1 egg, beaten

Sieve the salt and flours together and rub in the fats until the mixture resembles coarse breadcrumbs.

Add water a little at a time until you have a stiff but pliable dough.  Place the dough in cling film and rest it in the fridge for 30 minutes.

Pre-heat the oven to 190C / 375F / gas 5

Divide the pastry into 2 pieces and roll 1 half to fit an 8" round pie dish.

Remove any bones from the left-over Coq au vin and spoon into the pastry lined pie-dish.  Roll out the remaining pastry and place on top of the pie, seal the edges with a little beaten egg.

Make a few holes on the top of the pie and brush all over with the remaining beaten egg.

Place on the middle shelf of the oven and bake for 25-30 minutes until deep golden brown


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