Coq Au Vin Pasta

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Steps

1. 1
   In a large pan over medium-low heat, add the bacon pieces. Cook slowly, rendering the fat without burning the lean parts. Remove the bacon when lightly crispy and set aside — do not overcook since it will continue in the stew.

   Tip: Render the bacon slowly so the fat releases without burning; a little color is fine but it should still be tender

   ~5 min
2. 2
   In the bacon fat in the same pan, add the diced onion with a pinch of salt. Sauté over medium heat until golden brown, stirring occasionally.

   Tip: The rule is: onion always goes first — except when there is bacon. Bacon fat gives the onion incredible flavor.

   ~5 min
3. 3
   Add the mushroom pieces to the pan with the onion. Let them cook undisturbed to caramelize and release their water. Cook until all the water evaporates and the mushrooms have a deep golden color.

   Tip: Do not stir too often — mushrooms need contact with the hot pan to caramelize. Water in mushrooms dilutes flavor and creates bad texture.

   ~5 min
4. 4
   Season the chicken pieces generously with salt and coarse black pepper. In a separate hot pan with a little oil, sear the chicken pieces over high heat to develop a beautiful golden-brown crust — Maillard reaction is essential for flavor.

   Tip: Chef uses a separate pan for searing the chicken to make it easier, but you can do everything in one pot at home.

   ~3 min
5. 5
   Add the chopped garlic and fresh thyme to the mushroom-onion pan. Immediately deglaze with the red wine to prevent the garlic from burning. Add 2–3 glasses of red wine and let it reduce, tasting every 30–45 seconds until the harsh alcohol flavor mellows and the wine tastes smooth and concentrated.

   Tip: Cook with a wine you would drink. Fortified wines like port, madeira, marsala, or sherry do not need to be reduced.

   ~4 min
6. 6
   Add the seared chicken pieces and the reserved bacon back into the pot. Pour in about 2 cups of chicken stock. Add the bay leaves. Cover with a lid and reduce heat to low. Braise gently until the chicken is completely tender and nearly falling apart, like pulled pork.

   Tip: Dark meat (thighs and legs) needs longer cooking than breast but is much more forgiving and stays moist even if slightly overcooked.

   ~15 min
7. 7
   While the chicken braises, cook the penne pasta in a large pot of well-salted boiling water until al dente. Drain and toss immediately with a little butter to prevent sticking.

   ~10 min
8. 8
   Once the chicken is tender, remove the bay leaves. If the sauce is too thin to coat the pasta, add a small slurry of cornstarch (cornstarch mixed with cold water) and stir in. Adjust consistency — the sauce should coat the back of a spoon.

   Tip: Remove bay leaves before serving — people can choke on them.

   ~2 min
9. 9
   Add a splash of cognac to the sauce and stir. Finish with a knob of butter to give the sauce richness and gloss. Check and adjust salt and pepper.

   Tip: Add cognac at the very end so it doesn't fully evaporate. A Coq Au Vin without cognac is not a Coq Au Vin, according to Chef Jean-Pierre.

   ~1 min
10. 10
    Add the drained penne pasta into the pot with the sauce and chicken. Gently fold to combine and coat the pasta fully. Stir in fresh chopped parsley. Plate and finish with freshly grated Parmesan if desired and a pinch of black pepper.

    Tip: You can also serve the sauce and chicken over pasta separately rather than mixed together — both presentations work well.

    ~2 min

Nutrition (per serving)

Chef Jean-Pierre

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

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