A fun twist on a French classic — Coq Au Vin — but we’re making it into a delicious pasta dish that’s ready in just 30 minutes! Not the hours it would normally take.
INGREDIENTS
For the Bacon and Onions
- ½ lb bacon
- 1 large onion diced
- kosher salt to taste
For the Chicken
- 6 bone-in chicken thighs skin removed, deboned, and cut into bite-sized pieces
- coarse black pepper, to taste
For the Mushroom and Wine Base
- 8 oz mushrooms quartered
- 1 tbsp chopped garlic
- 2 tsp freshly chopped thyme
- 2 generous glasses red wine wine that you enjoy drinking! (plus a splash more for deglazing)
- 1 - 2 bay leaves
For Building the Sauce and Braising
- 2 cup chicken stock plus more as needed
- reserved bacon (from earlier step)
- Deglazed chicken and mushroom mixture uses previous wine and aromatics
For the Pasta
- 16 oz penne pasta
- 2 - 3 tbsp butter for tossing pasta and sauce enrichment
For Finishing the Sauce
- 1 tbsp cognac optional, but highly recommended
- 1 tbsp cornstarch mixed with a little water optional, for thickening
For Garnish and Serving
- Freshly chopped parsley, for garnish
- Parmesan cheese, grated optional, but delicious!
DIRECTIONS
Prepare the Bacon and Onions
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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.
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Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pan.
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Add the diced onion to the bacon fat, season lightly with kosher salt, and sautéuntil the onions are soft and beginning to caramelize.
Prepare the Chicken
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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.)
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In a separate sauté pan (preheated to 365°F / 185°C), sear the chicken pieces. Season with a little salt and coarse black pepper.
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Sear until the chicken is nicely caramelized on all sides— don’t rush this step. Color = flavor!
Build the Mushroom and Wine Base
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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.
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Add the chopped garlic and thyme to the mushrooms.
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When the garlic is fragrant (but before it browns), immediately pour in the red wine to prevent burning.
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Deglaze the pan, scraping up all the browned bits from the bottom, and add the bay leaves.
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Let the wine reduce until it no longer smells harsh or raw — taste as it reduces. If it's still sharp, keep cooking.
Combine the Chicken and Sauce
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Once the chicken is nicely golden, deglaze its pan with a little wine as well, scraping up all the flavorful bits.
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When reduced, combine the mushroom and wine mixture with the chicken.
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Add the reserved bacon back into the pan.
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Add the chicken stock and bring everything to a gentle simmer.
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Lower the heat, cover the pan, and braise the chicken gently for 20–30 minutes, until meltingly tender.
Cook the Pasta
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While the chicken braises, cook the penne pasta in salted water according to package directions.
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Drain the pasta and toss it with a little butter to prevent sticking.
Finish the Sauce
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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.
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Add a splash of cognac for extra flavor and a knob of butter for richness.
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Taste the sauce and adjust with salt and pepper as needed.
Assemble and Serve
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Toss the cooked penne pasta directly into the sauce.
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Add freshly chopped parsley and, if desired, a sprinkle of Parmesan cheese.
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Toss everything together until the pasta is beautifully coated.
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Remove the bay leaves before serving — do not skip this step!
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Serve hot, garnished with an extra sprinkle of parsley and(optionally) more Parmesan on top.
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Enjoy!
