A nod to the classic coq au vin, this comforting family-sized pie features chicken and mushrooms slowly cooked in a rich Jura wine sauce, then tucked into buttery shortcrust pastry. It’s rich and full of flavour – we like it served with our braised peas and lettuce.
Ingredients 15
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Method 13
Heat a large heavy-based pot over medium heat, add the and diced , cook for about 6-7 minutes until chicken is well caramelized.
Add the , , , and and cook for a few minutes.
Add the and deglaze the pot.
Drain the and add to the pot with the . Cover with a lid, reduce heat to low and cook for 1.5 hours.
Add and , stirring until butter has melted and the liquid starts to thicken.
Slowly add , stirring until the mixture has thickened to your liking. Turn off the heat, season with salt and pepper, and set aside to cool.
Preheat oven to 190°C.
Grease a 24cm pie dish. Line the base and sides with the , leaving 2cm excess pastry over the rim.
Fill with the chicken and morel mixture. Place the over as a lid, trim excess pastry leaving 1–2cm out from the dish.
Crimp the edges of both pastries together with your fingers to seal. Make a small hole in the centre. If you'd like to add a pattern, gently score the using a small paring knife.
Brush the lid with egg yolk and set in the fridge for 30 minutes to set.
Remove, brush again with , and bake for 50 minutes.
Remove from oven and set aside to cool for 15 minutes before serving.
Meatsmith's tips
Leftover pie can be reheated in a moderate oven for a crisp pastry.
