Coq Au Vin Sauce Recipe: Make It In Just Minutes!
The classic French dish involves slow-cooking chicken in a rich red wine sauce. This quick version uses chicken breasts for a faster preparation while still delivering the delicious flavors of the traditional dish. Perfect for a hearty dinner, this recipe is paired with mashed potatoes and broccolini for a complete meal.
Recipe Video
Recipe Ingredients
For the Chicken:
- 2 Chicken Breasts
- ¼ pound Bacon, diced
- 1 medium Onion, chopped
- 4 ounces Mushrooms, sliced
- 1 tablespoon Fresh Thyme, chopped
- 2 cloves Garlic, minced
- 1 ½ cup Red Wine
- ½ Cup Chicken Stock
- 1 tablespoon or two 😊 Cognac (optional)
- 1 tablespoons Cornstarch, mixed with 2 tablespoons water
- Salt and Black Pepper to taste
- 2 tablespoons Fresh Parsley chopped plus another tablespoon for garnish
- 2 tablespoons Butter to finish the sauce
For the Broccolini:
- 2 tablespoons Olive Oil
- 1 pound Broccolini, trimmed
- 1/2 cup Breadcrumbs
- 1/4 cup Parmesan Cheese, grated
Recipe Instructions
Preheat Oven to 375°F (190°C)
Prepare the Chicken:
- In a sauce pan and low heat add the bacon and cook it until it releases it fat. You could add a touch of olive oil to help the process. Do it slowly so that the lean part of the bacon does not burn before the fat has time to melt.
- Add the onion to the skillet and sauté until soft and very light golden brown. Add the mushrooms and a pinch of salt, cooking until they release their water. Add fresh thyme, the garlic and cook until fragrant. Pour in the red wine and reduce by half. (At this point while the wine is reducing, start the chicken breast and finish It in the oven)
- Meanwhile, heat olive oil to approx. 365°F (185°C) in another skillet. Sear the chicken breasts on one side until golden brown, flip on other side and transfer to a preheated oven at and cook until they reach an internal temperature of 155°F (68°C).
- After the wine has reduced add the chicken stock. Add the Cognac, parsley and thicken the sauce by stirring in the cornstarch mixture, and let it simmer.
- Season with salt and pepper. Turn heat OFF and add a couple tablespoons of butter.
Prepare the Broccolini:
- Blanch them in boiling water, then transfer to an ice bath.
- Toss the broccolini with breadcrumbs, Parmesan cheese, salt, and pepper, then bake until light golden.
- To serve, plate the chicken breasts with the sauce, mashed potatoes, and broccolini. Garnish with fresh parsley.
- Enjoy this quick and flavorful Coq au Vin!
