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Coq Au Vin Pasta Recipe (Coq Au Vin Reinvented â Big Flavor in Just 30 Minutes!)
Hi friends! Today weâre doing a fun twist on a French classic â Coq Au Vin â but weâre making it into a delicious pasta dish thatâs ready in just 30 minutes! No spending three hours in the kitchen. We're talking rich red wine-braised chicken, bacon, mushrooms, and a luscious sauce tossed with penne pasta. It's hearty, comforting, and honestly, it might just become one of your favorite quick meals. Letâs get cooking!
đ„ 6 Servingsâ±ïž Prep & Cook: 30 minđ€ Chef Jean-Pierređ chefjeanpierre
đ„ Ingredients
Check off ingredients as you prepare them:
đł Cookware
- pan
đ Preparation Steps
1
Prepare the Bacon and Onions
large onion (diced)1
2
In a large sauté pan, cook the diced bacon slowly over low heat until the fat renders and the bacon is lightly crispy but not crunchy.
3
Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pan.
4
Add the diced onion to the bacon fat, season lightly with kosher salt, and sautéuntil the onions are soft and beginning to caramelize.
large onion (diced)1kosher salt (to taste)
5
Prepare the Chicken
6
While the onions cook, debone the chicken thighs if needed. Trim any excess fat or cartilage and cut the chicken into bite-sized pieces. (Save bones and scraps for stock if desired.)
large onion (diced)1
7
In a separate sauté pan (preheated to 365°F / 185°C), sear the chicken pieces. Season with a little salt and coarse black pepper.
coarse black pepper, (to taste)
8
Sear until the chicken is nicely caramelized on all sidesâ donât rush this step. Color = flavor!
9
Build the Mushroom and Wine Base
10
Back to the pan with the onions: Add the quartered mushrooms and cook without stirring too much to allow them to caramelize and release their water.
large onion (diced)1mushrooms (quartered)8 oz
11
Add the chopped garlic and thyme to the mushrooms.
chopped garlic1 tbspmushrooms (quartered)8 oz
12
When the garlic is fragrant (but before it browns), immediately pour in the red wine to prevent burning.
chopped garlic1 tbsp
13
Deglaze the pan, scraping up all the browned bits from the bottom, and add the bay leaves.
14
Let the wine reduce until it no longer smells harsh or raw â taste as it reduces. If it's still sharp, keep cooking.
15
Combine the Chicken and Sauce
16
Once the chicken is nicely golden, deglaze its pan with a little wine as well, scraping up all the flavorful bits.
17
When reduced, combine the mushroom and wine mixture with the chicken.
18
Add the reserved bacon back into the pan.
reserved bacon (from earlier step)
19
Add the chicken stock and bring everything to a gentle simmer.
chicken stock (plus more as needed)2 cup
20
Lower the heat, cover the pan, and braise the chicken gently for 20ââ±ïž 30 minutes, until meltingly tender.
21
Cook the Pasta
22
While the chicken braises, cook the penne pasta in salted water according to package directions.
penne pasta16 oz
23
Drain the pasta and toss it with a little butter to prevent sticking.
24
Finish the Sauce
25
If the sauce is too thin after braising, mix a small amount of cornstarch with water and stir it into the sauce to thicken slightly.
26
Add a splash of cognac for extra flavor and a knob of butter for richness.
cognac (optional, but highly recommended)1 tbsp
27
Taste the sauce and adjust with salt and pepper as needed.
28
Assemble and Serve
29
Toss the cooked penne pasta directly into the sauce.
penne pasta16 oz
30
Add freshly chopped parsley and, if desired, a sprinkle of Parmesan cheese.
Freshly chopped parsley, for garnishParmesan cheese, grated (optional, but delicious!)
31
Toss everything together until the pasta is beautifully coated.
32
Remove the bay leaves before serving â do not skip this step!
33
Serve hot, garnished with an extra sprinkle of parsley and(optionally) more Parmesan on top.
34
Enjoy!
Nutrition Facts
calories
821.92 kcal
fat Content
40.12 g
serving Size
1 serving
fiber Content
5.29 g
sugar Content
5.41 g
sodium Content
816.57 mg
protein Content
41.64 g
trans Fat Content
0.27 g
cholesterol Content
154.8 mg
carbohydrate Content
70.44 g
saturated Fat Content
10.96 g
unsaturated Fat Content
25.8 g
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