Pairs well with 30-Minute Coq Au Vin Pasta
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30-Minute Coq Au Vin Pasta
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Enjoy a quick and delicious twist on the French Classic Coq Au Vin! Tender chicken thighs, smoky bacon, caramelized mushrooms, and a luscious red wine sauce come together with penne pasta in just 30 minutes.
00:30:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- bacon - 1/2 pound (sauté until crispy)
- onion - 1 (chopped)
- chicken thighs - 4 (bone-in, skin removed)
- baby bella mushrooms - 8 ounces (sliced)
- garlic - 1 tablespoon (chopped)
- fresh thyme - 2 teaspoons (chopped)
- red wine - 2-3 cups (for braising)
- chicken stock - 2 cups (for braising)
- bay leaf - 1 (for flavor)
- cognac - 1 tablespoon (optional, added at the end)
- cornstarch - 1 tablespoon (to thicken sauce)
- penne pasta - 12 ounces (cooked according to package instructions)
- parsley - to taste (for garnish)
- parmesan cheese - to taste (optional, for serving)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Sauté Bacon: Sauté the bacon slowly in a pan until crispy, then remove and set aside.
- Sauté Onion: In the same pan, add chopped onion and a little salt, and sauté until golden brown.
- Prepare Chicken: Remove skin from chicken thighs, cut into bite-sized pieces, and season with salt and pepper.
- Brown Chicken: Add chicken pieces to the pan and brown them for flavor.
- Add Mushrooms and Garlic: Add sliced mushrooms and garlic to the pan, cooking until mushrooms release their moisture.
- Deglaze with Wine: Pour in red wine and let it reduce, scraping up any browned bits from the bottom.
- Add Stock and Simmer: Add chicken stock and bay leaf, cover, and simmer until chicken is tender.
- Thicken Sauce: Mix cornstarch with water and add to the sauce to thicken.
- Combine with Pasta: Toss the cooked penne pasta with the chicken and sauce.
- Finish and Serve: Stir in cognac (if using), garnish with parsley and parmesan, and serve hot.
