Main Disheschefjeanpierre5.0
Coq Au Vin Sauce Recipe: Make It In Just Minutes!
The classic French dish involves slow-cooking chicken in a rich red wine sauce. This quick version uses chicken breasts for a faster preparation while still delivering the delicious flavors of the traditional dish. Perfect for a hearty dinner, this recipe is paired with mashed potatoes and broccolini for a complete meal.
👥 2 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- oven
📝 Preparation Steps
1
Prepare the Chicken:
2
In a sauce pan and low heat add the bacon and cook it until it releases it fat. You could add a touch of olive oil to help the process. Do it slowly so that the lean part of the bacon does not burn before the fat has time to melt.
Olive Oil2 tablespoons
3
Add the onion to the skillet and sauté until soft and very light golden brown. Add the mushrooms and a pinch of salt, cooking until they release their water. Add fresh thyme, the garlic and cook until fragrant. Pour in the red wine and reduce by half. (At this point while the wine is reducing, start the chicken breast and finish It in the oven)
medium Onion, chopped1Mushrooms, sliced4 ouncesFresh Thyme, chopped1 tablespoonGarlic, minced2 cloves
4
Meanwhile, heat olive oil to approx. 365°F (185°C) in another skillet. Sear the chicken breasts on one side until golden brown, flip on other side and transfer to a preheated oven at and cook until they reach an internal temperature of 155°F (68°C).
Olive Oil2 tablespoonsChicken Breasts2
5
After the wine has reduced add the chicken stock. Add the Cognac, parsley and thicken the sauce by stirring in the cornstarch mixture, and let it simmer.
Cornstarch, mixed with 2 tablespoons water1 tablespoons
6
Season with salt and pepper. Turn heat OFF and add a couple tablespoons of butter.
7
Prepare the Broccolini:
Broccolini, trimmed1 pound
8
Blanch them in boiling water, then transfer to an ice bath.
9
Toss the broccolini with breadcrumbs, Parmesan cheese, salt, and pepper, then bake until light golden.
Broccolini, trimmed1 pound
10
To serve, plate the chicken breasts with the sauce, mashed potatoes, and broccolini. Garnish with fresh parsley.
Chicken Breasts2Broccolini, trimmed1 pound
11
Enjoy this quick and flavorful Coq au Vin!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...