Coq au Vin Inspired Pie
with Bacon, Cheesy Mash and Roasted Chantenay Carrots
This Coq au Vin Inspired Pie is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
½
Puff Pastry Sheet
(Contains Cereals containing gluten)
450
Potatoes
225
Chantenay Carrots
150
Closed Cup Mushrooms
1
Red Onion
2
Garlic Clove
260
Diced Chicken Breast
60
British Smoked Bacon Lardons
30
Tomato Puree
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
45
Mature Cheddar Cheese
(Contains Milk)
20
Unsalted Butter
(Contains Milk)
Not included in your delivery
250
Water for the Sauce
1
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the puff pastry from your fridge. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrots and halve any larger ones lengthways. Thinly slice the mushrooms. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken, season with salt and pepper and cook until browned, 5-6 mins, turning occasionally. Add the bacon lardons and cook until golden, 2-3 mins, stirring. Transfer the chicken and bacon to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
Pop your pan back on medium-high heat with a drizzle of oil. Once hot, add the mushrooms and onion to the pan and cook until browned and softened, 4-5 mins. Add the chicken and bacon back into the pan, then stir in the tomato puree and garlic. Cook for 1 min. Pour in the water for the sauce (see ingredients for amount) and the red wine jus paste. Bring to the boil, reduce the heat to medium and simmer until the mixture has thickened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.
Meanwhile, add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. Transfer the chicken mixture into an appropriately sized ovenproof dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake the pie on the top shelf of the oven until golden brown, 20-25 mins.
While the pie bakes, pop your carrots onto a baking tray. Drizzle with oil and honey (see ingredients for amount), season with salt and pepper, then toss to coat. Roast on the middle shelf until tender, 15-20 mins. Meanwhile, grate the Cheddar cheese.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the cheese. Serve the pie on your plates with the mash and carrots alongside. Enjoy!
