Coq au Vin Pie & Creamy Chive Mash Recipe

Preheat the oven to 350°F (175°C).

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Season the chicken legs with salt and pepper, then sear them in the pot with the bacon drippings until browned on all sides. Remove the chicken and set aside.

In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened.

Add the tomato paste and flour to the pot, stirring well to coat the vegetables.

Pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits. Add the chicken back to the pot.

Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the chicken is tender and cooked through.

In the meantime, cook the diced potatoes in a pot of salted boiling water until tender. Drain the potatoes and return them to the pot.

Add the milk, butter, chives, salt, and pepper to the pot with the potatoes. Mash until smooth and creamy.

Remove the pot with the chicken from the oven. Using a slotted spoon, transfer the chicken and vegetables to a 9-inch pie dish. Discard any excess liquid.

Roll out one sheet of pie crust and place it over the chicken and vegetables in the pie dish. Trim the excess crust and make a few slits in the top to vent.

Bake the pie in the preheated oven for 30 minutes, or until the crust is golden brown and crispy.

Serve the Coq au Vin Pie with a generous scoop of creamy chive mashed potatoes.