Coq au vin phyllo chicken pie with a Syrah and mushroom sauceCourse: Dinner, Lunch
The Coq au vin phyllo chicken pie, adorned with a luscious Syrah and mushroom sauce, creates a luxurious harmony of flavours, marrying the tender chicken in rich wine sauce with the buttery, flaky layers of phyllo pastry. Pairing this decadent dish with the robust Stellenzicht Syrah enhances the experience, as the wine’s peppery undertones and dark fruit notes beautifully complement the earthy richness of the dish, culminating in a truly sophisticated and satisfying culinary affair. Get your bottle of Syrah here.
¼ cup (60ml) olive oil
6 chicken thigh fillets, cut into pieces
2 bacon rashers, chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
150g button mushrooms, halved
6 thyme sprigs, leaves picked
½ cup chicken stock
1 ½ cups Stellenzicht Syrah
100g butter, melted
- Preheat oven to 180C. Grease and line the base of a 20cm springform pan.
- Heat 1 tablespoon oil in a deep fry pan over medium-high heat. Add half the chicken and cook, turning, for 3-4 minutes until golden, then transfer to a plate. Repeat with another 1 tablespoon oil and remaining chicken.
- Wipe pan clean, then heat remaining 1 tbs oil. Add bacon and cook for 2 minutes or until slightly crisp. Add the carrot, onion, celery, mushroom and thyme, then cook for a further 3-4 minutes until fragrant. Add the stock and wine, then return the chicken to the pan with any remaining flour. Season and bring to a simmer, then reduce heat to medium-low and cook for 20 minutes or until thickened. Set filling aside to cool.
- Prepare the pastry. Lightly brush or spray a loose-bottomed spring form pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.
- sheets filo pastry,3 tablespoons olive oil
- Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.
- Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately