Coq au Riesling pie
Tender chicken, bacon, mushrooms, and leeks baked in a flaky pie crust, served with creamy mashed potatoes.
Coq au Riesling Pie (1 pie)
4 Chicken legs
200g Pancetta
2 Leeks
2 Shallots
100g Button mushrooms
3 Garlic (clove)
40g Butter
30g Flour (plain)
500ml Riesling
50ml Double cream
100g Morel mushrooms (or other good quality mushrooms)
5g Chives (chopped)
25g Wholegrain mustard
Salt + pepper
Start by colouring your chicken legs, remove from the pan, colour the pancetta, remove from the pan.
Add your sliced: leek, shallot, garlic, button mushrooms. And sweat without colour until soft, add some salt and pepper.
Add the butter, once melted add the flour and cook for 2 minutes on low. Add the white wine and double cream. At this stage add everything back to the pan and cook in the oven at 180C with lid, on for 40 minutes or until the chicken is cooked.
Remove the chicken legs, shred the meat from the bone, add back to the thickened stock along with chopped chives and mustard. Check the seasoning and leave the mix to go cold before building the pie.
Build the pie – egg wash. Bake at 200C for 40 minutes or until pastry is crisp and nicely golden.
Shortcrust pastry (1 pie)
450g Plain flour
225g Butter
6g Salt
75ml Water
1 Egg
Start by mixing the dry ingredients first. Mix the water and egg together in a bowl but don’t whisk.
Add the butter to the dry ingredients and mix until crumb stage.
Slowly add the water and egg mix. As soon as the dough comes together stop mixing, you want to be sure not to over-work the dough.
Tip the dough out onto your work bench and kneed gently until the dough comes together. Place in the fridge to chill.
