Coq Au Vin Pasta, fun twist on the French Classic —Ready in 30 minutes! | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. In a large sauté pan, cook the diced bacon over low heat until the fat renders and the bacon is lightly crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pan.
2. Add the diced onion to the fat with a light pinch of kosher salt and sauté until soft and beginning to caramelise.
3. Meanwhile, season the chicken pieces lightly with salt and coarse black pepper. Sear them in a separate pan preheated to 365°F / 185°C until caramelised on all sides.
4. Add the quartered mushrooms to the onions and cook without stirring too much until they caramelise and release their water. Add the garlic and thyme, and when the garlic is fragrant but not browned, pour in the red wine and scrape up the browned bits. Add the bay leaves and reduce the wine until it no longer tastes harsh.
5. Deglaze the chicken pan with a little wine, scraping up the bits, and add the reduced liquid to the mushroom mixture. Return the bacon to the pan, add the chicken stock and bring to a gentle simmer.
6. Lower the heat, cover and braise the chicken gently for 20–30 minutes until very tender.
7. Meanwhile, cook the penne in salted water according to the package directions, drain, and toss with a little butter.
8. If the sauce is thin, stir a small amount of cornstarch mixed with water into the sauce to thicken it slightly. Add a splash of cognac and a knob of butter, and season with salt and pepper to taste.
9. Toss the penne into the sauce, add the parsley and, if using, Parmesan, and toss until coated. Remove the bay leaves before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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