Coq Au Vin Pasta Recipe (Coq Au Vin Reinvented – Big Flavor in Just 30 Minutes!)
Hi friends! Today we’re doing 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! No spending three hours in the kitchen. We're talking rich red wine-braised chicken, bacon, mushrooms, and a luscious sauce tossed with penne pasta. It's hearty, comforting, and honestly, it might just become one of your favorite quick meals. Let’s get cooking!
Recipe Video
Recipe 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!
Recipe Instructions
Prepare the Bacon and Onions
- 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.
- Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pan.
- 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
- 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.)
- In a separate sauté pan (preheated to 365°F / 185°C), sear the chicken pieces. Season with a little salt and coarse black pepper.
- Sear until the chicken is nicely caramelized on all sides— don’t rush this step. Color = flavor!
Build the Mushroom and Wine Base
- 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.
- Add the chopped garlic and thyme to the mushrooms.
- When the garlic is fragrant (but before it browns), immediately pour in the red wine to prevent burning.
- Deglaze the pan, scraping up all the browned bits from the bottom, and add the bay leaves.
- 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
- Once the chicken is nicely golden, deglaze its pan with a little wine as well, scraping up all the flavorful bits.
- When reduced, combine the mushroom and wine mixture with the chicken.
- Add the reserved bacon back into the pan.
- Add the chicken stock and bring everything to a gentle simmer.
- Lower the heat, cover the pan, and braise the chicken gently for 20–30 minutes, until meltingly tender.
Cook the Pasta
- While the chicken braises, cook the penne pasta in salted water according to package directions.
- Drain the pasta and toss it with a little butter to prevent sticking.
Finish the Sauce
- 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.
- Add a splash of cognac for extra flavor and a knob of butter for richness.
- Taste the sauce and adjust with salt and pepper as needed.
Assemble and Serve
- Toss the cooked penne pasta directly into the sauce.
- Add freshly chopped parsley and, if desired, a sprinkle of Parmesan cheese.
- Toss everything together until the pasta is beautifully coated.
- Remove the bay leaves before serving — do not skip this step!
- Serve hot, garnished with an extra sprinkle of parsley and(optionally) more Parmesan on top.
- Enjoy!
Pro-Tips
Pro-Tip! Patience is Key When Cooking Your Mushrooms
When you cook the mushrooms, resist the urge to stir too often. Let them sit and brown beautifully — patience is key. You want to coax out that wonderful, deep flavor without them getting rubbery. Remember: mushrooms and cook are best friends when treated right!Bonus Pro-Tip – Use Only A Wine You Enjoy to Drink
Choose a good pinot noir when cooking — or at least a wine you would happily drink! A cheap, bitter bottle will only make your sauce sad. Remember, the best wine to use is one that makes you smile with the first sip. And friends, if you enjoyed this delicious weeknight coq au vin pasta adventure, please rate it ★★★★★ and leave a comment to let me know how it turned out for you. I'd love to hear about your delicious success! Bon appétit!Equipment - You can find the items below at our online store!
Nutrition
Calories: 821.92kcalCarbohydrates: 70.44gProtein: 41.64gFat: 40.12gSaturated Fat: 10.96gPolyunsaturated Fat: 11.92gMonounsaturated Fat: 13.88gTrans Fat: 0.27gCholesterol: 154.8mgSodium: 816.57mgPotassium: 753.01mgFiber: 5.29gSugar: 5.41gVitamin A: 265.05IUVitamin C: 4.3mgCalcium: 59.01mgIron: 3.88mg