Coq au vin pie recipe

Method

1. Heat the butter in a saucepan and fry the pancetta cubes for 5 mins until golden and crisp. Remove the pancetta with a slotted spoon and set aside. Fry the onions in the same pan over a medium heat for 5-8 mins until softened. Add the garlic; cook for 1 min more. Remove and set aside with the pancetta.
2. Quarter the chicken thigh fillets into about 2cm chunks. In the same saucepan over a medium-high heat, brown the chicken in batches, turning occasionally, for 4-6 mins.
3. Add the tomato paste and lemon juice and give it a good stir to coat, then add the flour and stir again. Finally, return the onions, garlic and pancetta to the pan with the carrots, mushrooms, thyme, stock pot and 500ml boiling water.
4. Bring to a simmer and cook for 45 mins, leaving the lid ajar for the last 15 mins so that the sauce can thicken. Allow to cool to room temperature.
5. Spoon the cooled filling into a pie dish (we used a metal 30 x 20 x 6cm rectangular dish, but any that holds the filling will do). Unroll the pastry. Cut 1cm strips from the shorter edge of the pastry and lay around the base of the dish lip, then roll the pastry out to fit the dish. Lay on top of the filling and seal the edges well by pinching with your fingers or pressing with a fork. Make a hole in the centre to allow the steam to escape. Brush with the beaten egg and place in the oven for 40-45 mins until golden brown and cooked through. Serve with greens, if you like.

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• Freezing and defrosting guidelines

  Cook the filling and allow to cool completely before freezing for up to 3 months. Remove and allow to defrost completely before proceeding with the recipe. Add 5-10 mins to the baking time to allow the filling to get up to temperature. For more tips on freezing and defrosting food, read our article Love Your Freezer.