Recipe

Classic Cottage Pie Recipe

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Ingredients

Directions

Step #1 Prepare the chicken in the usual way, cutting the bird into several pieces.
Step #2 Marinate the pieces of chicken in a bowl with the Fleurie.
Step #3 To flavour the marinade add a carrot, an onion, the bouquet garni with some extra thyme, garlic & peppercorns.
Step #4 For the marinade to be effective, the bowl must be kept in a cool place for a minimum of 24 hrs.
Step #5 In a pan heat 1 tbsp of lard.
Step #6 Spice up the pieces of chicken with salt, saut? quickly in the hot fat.
Step #7 When the pieces are browned on all sides, moisten with a little Cognac, ignite, then cover to put out the flames.
Step #8 Sprinkle top the chicken with the flour.
Step #9 After mixing well, place this in an oven heated to 220?C/425?F/gas mark 7 - for a few mins.
Step #10 Add the carrots & the onion, saut?ed in butter & the bouquet garni.
Step #11 Moisten with the wine used for the marinade, bring to the boil and stir well.
Step #12 Simmer un-covered on a very low flame.
Step #13 Depending upon the age of the bird, cooking time will be 45 mins to an hr.
Step #14 When the chicken is cooked remove all the pieces to another saucepan.
Step #15 Add them to the glazed onion, lardons & mushrooms.
Step #16 The sauce in the first pan is thickened with the chickens blood (or pig's blood).
Step #17 After correcting the Spice uping, strain the sauce onto the chicken.
Step #18 Serve the chicken with triangular croutons, browned in butter.
Step #19 --.
Enjoy the Classic Cottage Pie recipe