Coq au Vin Pie Recipe with White Wine

Sometimes the most delicious dishes take time to be prepared. Therefore, today we share with you an option for a dish that needs a bit more time to be prepared but, for sure, when it comes to tasting, will be worth every second you spend in the kitchen!
We are talking about the recipe of Coq au Vin Pie with White Wine, a special pie, made in Casserole Cerise by Le Creuset, in which you will find vegetables, chicken and an explosion of flavours!

Take note:

Serves: 6-8 people
Preparation time: 24 hours
Cooking time: 2 hours 30 minutes

Ingredients

• 375 ml of white wine
• 1 onion cut in julienne
• 1 carrot cut into large slices
• 1 celery sliced
• 2 cloves of peeled and crushed garlic
• a small bunch of thyme
• 2 bay leaves
• 1 shredded roast chicken
• Olive oil
• Salt and pepper
• 100g of bacon
• 5 baby potatoes cooked and cut in half
• 200 g of leek cut lengthwise and in thirds
• 1 shallot cut in julienne
• 3 large carrots peeled and cut into large pieces
• 200 g of portobello mushrooms, cut in half
• 50 g of butter
• 250 ml of chicken broth
• 2 teaspoons of mustard
• 2 teaspoons of flour
• Chopped parsley

For the pie lid:

• 400 g of puff pastry
• 1 beaten egg

Preparation

1. Place the Le Creuset Cherry Casserole on medium heat and add the wine, vegetables and herbs. Cook over low heat and reduce to half. Remove from heat, strain and allow to cool.
2. Heat the clean Casserole and add a little olive oil. Fry the bacon until golden and crispy. Remove and set aside, leaving the cooking fat in Casserole to flavor the recipe.
3. Add a little more olive oil and cook the mushrooms. Season with a bit of salt. Remove from Casserole with a skimmer and place them in the strainer. Cook the leeks until golden and tender, remove and place in a strainer with the mushrooms. Cook the shallots and garlic and remove. To finish, cook the carrots with the lid on for about 10 minutes or until golden.
4. In the meantime, shred the chicken in a large bowl. Add chopped parsley and vegetables and mix well.

For the sauce:

1. Pour the reduced wine and broth into the casserole and bring to a boil.
2. Mix the flour with a little cold water until you get a lump-free texture. Add flour mixture to the sauce and stir to thicken.
3. Add the mustard and butter, stirring, and season to taste. Add the caramelized vegetables with the chicken to the sauce. Mix well so that all the stuffing is covered in the sauce.

For the pie lid:

1. Roll out the dough on a clean work surface and cut it in half vertically.
2. Join the two pieces together. Using Casserole’s lid, cut a circle a little larger than the lid size, so you have enough room to cover the top of the pie. Decorate as you wish.
3. Refrigerate for 20 minutes. Remove from the fridge and brush with beaten egg. Bake at 180°C for 40 minutes until swollen, crispy and golden.

Are you missing any essential tools for making this recipe? Take a look below at our suggestions for products related to this article or visit our physical or online store and we will be happy to help you!
Cerise - La Couleur de la Passion

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