Coq Au Vin Skillet Pot Pie
All the flavors you crave in coq au vin and chicken pot pie, combined in one bite
Ingredients
- 1.5 lb chicken thigh
- 6 slices bacon cut in 1/2" slices
- 1 large white onion diced
- 6 cooves garlic minced
- 2 carrots diced
- 8 oz baby bella mushrooms quartered
- 4 tbsp all purpose flour
- 4 tbsp unsalted butter
- 1.5 cups red wine French preferred
- 1/2 cup chicken stock or water
- 1 sheet puff pastry
- 1 egg for egg wash
- 1/2 tsp thyme
- Salt and Pepper
Instructions
- Cover the chicken thighs in red wine and allow to soak in the fridge.
- In a cast iron over low heat, cook bacon until fully cooked and fat is rendered. Remove bacon and set on paper towel lined plate.
- Preheat oven to 400
- In bacon fat, turn heat up to medium-high, and sear chicken thighs on each side, then remove from pan and cube into bite size pieces.
- In same cast iron pan, add 1 tbsp of butter and saute onions, shallots, and carrots until fragrant. Then add mushrooms and pinch with salt and a generous crack of pepper, and once the mushrooms have softened, add garlic. Saute until fragrant
- Add remaining 3 tbsp butter to the vegetable mixture and sprinkle with flour. Season heavily with salt and pepper and the 1/2 tsp of thyme. Mix until vegetables are evenly coated with flour
- Slowly whisk in wine and chicken stock until a smooth, thick liquid is formed.
- Fold in chicken and bacon to mixture until everything is mixed and evenly distributed
- Cover with puff pastry, add a few holes with a fork, and brush with egg wash
- Bake until golden brown, about 25 minutes
- Allow to rest for about 10 minutes, then serve
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