Coq au Vin Style Chicken and Bacon Pie
with Cheesy Mashed Potato and Green Beans
A British favourite, cottage pie is most recognisable as a deeply savoury layer of lamb filling topped with mash. We're giving it a twist in the style of coq au vin with chicken and bacon, as well as adding cheese to the mash for extra indulgence. Best enjoyed after grilling until golden and scrumptious!
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
450 grams
Potatoes
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
260 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
150 grams
Green Beans
Not included in your delivery
½ tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot (no need to peel), then coarsely grate.
Peel and grate the garlic (or use a garlic press).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken, bacon lardons and grated carrot to the pan and season with salt and pepper.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.
Once the meat has browned, add the garlic and cook for 1 min more.
Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat to medium and simmer until the chicken is cooked through and the sauce has thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, preheat your grill to high. Trim the green beans.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Pour the pie filling into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.
Once cooked, remove the pie from your oven and leave to stand for a couple of mins.
While the pie grills, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water, then immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper.
Share the chicken and bacon pie between your plates. Serve the green beans alongside.
Enjoy!
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