‘Coq au vin is a perfect Autumn stew and I made an all-in-one version this week with very little effort practically cooked the ingredients all together in a large deep saucepan and then used the filling to make a pie. It is important to allow the filling to completely cool, preferably in the fridge before filling and baking the pie, to avoid a soggy crust, especially at the bottom. I used ready made shortcrust pastry. I find that sometime people are put off having to make pastry from scratch and this filling in a pie is just divine especially with the local twist of some Maltese sausage !
I made this during this week’s tv show and the clip will be available soon’
For the filling you will need:
2 tablespoons sunflower oil
12 boneless skinless chicken thighs
2 Maltese sausages
4 thick rashers streaky bacon
½ head garlic
1 tablespoon tomato paste
500ml red wine
1 stock cube in 200ml water
1 tablespoon fresh herbs
grated zest of 1/4 lemon
Salt and pepper
2 ready made sheets of shortcrust pastry
1 egg, beaten
3 tablespoons sesame seeds
2 tablespoons polenta
Heat the oven to 180C.
Cut up the chicken thighs into 3 or 4 pieces. Keep them in large chunks
Chop the streaky bacon into cubes
Take the filling out of the sausage casing.
Chop the onion and cut the whole head of garlic in half. You can leave the skin on. When the dish is cooked you can lift the head of garlic out. I know many people who do not like to get garlic bits in their plate but most enjoy the flavour.
Heat the sunflower oil in a large deep saucepan or pot.
Start by cooking the bacon. Stir and add the sausage meat, stir again and add the large chicken pieces. Thrown in the mushroom slices and then add the stock cube or stock pot and add pour in the wine. Season with salt and pepper. Add the bay leaves, the grated lemon zest, fresh herbs and tomato puree. Stir and once it starts to boil, cover and cook on very gentle heat for 45 minutes. Stir occasionally to avoid it from sticking.
During the last 10 minutes remove the lid to allow the liquids to reduce.
Remove from heat and allow to cool completely then refrigerate for a few hours or overnight.
When you are ready to make the pie, spray the pie dish with non-stick baking spray. Lightly sprinkle with polenta and then line the base of the pastry dish. Do not trim the edges. Sprinkle some more polenta over the pastry then fill up the pie dish with the cold Coq au Vin filling and press it down with a spoon.
Cover the pie with another piece of rolled out short crust pastry. Trim the edge of the pastry and then pinch the base and top together and then piece the top with a fork a few times.
Brush the surface with beaten egg then sprinkle with sesame seeds.
Preheat the oven to 200C and bake the pie for 45 minutes or until it is golden. Allow to rest for 10 minutes before serving.
Photos: Rachel Muscat Photography