1
Heat the oil and butter in a fire‑proof pot over medium heat and brown the chicken and bacon lardons for 10‑15 minutes, until evenly browned. Add the onion, carrots and mushrooms and sauté for another 5 minutes. Stir in the wheat flour and cook for 2 minutes, then add the thyme and bay leaf. Slowly pour in the red wine, bring to a gentle boil, then gradually add the chicken broth, stirring between additions. Season, cover with a tightly fitting lid, reduce heat to low. Simmer for 30 minutes, then remove the lid and cook for another 15 minutes. Set aside a little sauce in a small bowl, mix with the cornstarch and return to the coq au vin. Remove the thyme and bay leaf. Let cool for 1 hour.
2
To make the dough, sift the wheat flour, fine salt and butter in a food processor and pulse to fine crumbs. Add half of the beaten eggs and 2 tbsp ice water and pulse again until the dough just comes together. If the dough seems dry, add another tbsp of water. Turn it onto a lightly floured surface and quickly knead to a smooth consistency, then wrap and chill for at least 1 hour.
3
Preheat the oven to 200 °C/180 °C with convection (gas 6). Cut off a quarter of the dough and roll it into a long strip on a lightly floured surface. Attach the strip around the 26 cm pie tin rim, using a little of the remaining beaten eggs, and use any leftover dough for decorations (we cut a half‑moon and slit it to make a chicken‑shaped garnish). Roll the remaining dough into a 30 cm circle about 5 mm thick. Place the filling in the tin and lift the dough over the filling with a rolling pin. Trim the edges with a decorative pattern or fork to seal. At this stage the pie can be wrapped and frozen for up to three months. Thaw in the refrigerator overnight, then continue as instructed. Brush the majority of the remaining beaten eggs over the surface and attach the decorations. Chill for 30 minutes, then brush with the remaining eggs. Bake in the centre of the oven for 35‑40 minutes until the crust is golden and the filling is hot. Let stand for 10 minutes.
4
Meanwhile, prepare the mash. Place the potatoes in a large pot, add a pinch of fine salt, cover with cold water and bring to a boil, then reduce to a gentle simmer and cover. Cook 15‑20 minutes until a knife easily pierces a piece. Drain and let stand 5 minutes to allow steam to evaporate, then mash through a potato ricer or sieve, or crush with a masher. Add butter, warm milk and chive‑scallion, stir. Season. Serve the pie with the mash.

Source: bbcgoodfood.com

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