Coq Au Vin Pie

Preparation time: 15 minutes

Cook time: 1 hour 25 minutes

Nutrition facts (per serving): 343 cal (16g fat, 23g protein, 0.6g fiber)

Coq Au Vin Pie is always served as a complete meal; and this one, in particular, is great to have on a nutritious diet.

Ingredients (8 servings)

1/4 cup olive oil

6 chicken thigh fillets, diced

2 1/2 tablespoons plain flour

2 bacon rashers, chopped

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

5 ounces button mushrooms, halved

6 thyme sprigs, leaves picked

2/3 cup chicken stock

1 1/2 cups red wine

16 ounces short-crust pastry

1 egg, beaten

Preparation

At 320 degrees F, preheat your oven. Grease the base of a 7 inches springform pan with oil. Pour 1 tablespoon oil in a deep frypan over medium-high heat. Add and sear the chicken for 3-4 minutes per side until golden, then transfer to a suitable plate. Add flour to the chicken and toss well to coat. Then add the remaining 1 tablespoon oil to the same pan. Add bacon and sauté for 2 minutes until crispy. Add the onion, carrot, celery, mushroom, and thyme, then sauté for another 3-4 minutes.

Pour in stock and wine, then return the chicken to the pan with any remaining flour. Season and cook to a simmer, then reduce the cooking heat to medium-low, and cook for almost 20 minutes until it thickens. Set this filling aside to cool. Spread the pastry to 1/5 inch thick. Use about 2/3 of the pastry to line the base and sides of the springform pan, then add filling on top. Top with remaining pastry, seal the edges with a fork and discard excess pastry around the edges. Brush the top of this pie with egg and carve a small cross in the center. Bake for almost 50 minutes until golden. Cool for 10 minutes. Slice and serve.