The best coq au vin I have ever had in my life was at my friend David’s house. It was made the traditional way over a gloriously long weekend afternoon, and it was perfection. The next time I need perfect, traditional coq au vin I am planning to show up on his doorstep with my puppy dog eyes, and I am positive he will make it for me. But sometimes I get a hankering for coq au vin on a Tuesday night when I have more like 30 minutes to make it, and that’s when this recipe for what I call Weekend Coq Au Vin comes in handy. It ain’t David’s, but for something that can go from fridge to table in a half hour, it is pretty deletable, red-wine-infused, comfort food deliciousness.
Without letting any of David’s secrets out of the bag, I can tell you that traditional coq au vin is braised chicken on the bone, cooked with red wine, lardons (aka succulent strips of pork belly) and other good things. It is marinated and seared and braised and oh my my. My shortcut version keeps the red wine, but uses boneless chicken breasts, thick cut bacon and adds in some carrots, which also get to cook in the red wine, in case you were wondering about the unusual color up there. I also serve it on a bed of pasta, which is as far from traditional as you can get, but I do love it for soaking up every smidge of that red wine sauce.
So basically my version goes like this: cook up some chopped bacon, scoop it out and let it drain and sear your chicken breasts in that lovely bacon dripping until they are golden and cooked through. Set them aside and cook up the carrots in a mixture of red wine and chicken broth and thyme. After about 10 minutes the carrots will be tender and the sauce will have reduced and thickened a little. Pop the chicken back in and let it simmer for a few minutes in the sauce, then scoop it all onto a bed of pasta. I like using pappardelle, but any flat pasta will do. Sprinkle that bacon on top along with some chopped parsley, and ooh la la.
So for those busy days when you HAVE to have coq au vin (I do have those days!)…here you go.Print
This recipe is a streamlined version of the classic coq au vin, for when you are dying for coq au vin but only have 30 minutes to cook dinner!
- 4 slices of thick cut bacon, chopped into bite-sized pieces
- 4 medium size boneless skinless chicken breast halves
- 1/2 cup flour seasoned with a little salt and pepper
- 4 carrots, peel and cut into long slices
- 3/4 cup chicken broth
- 3/4 cup red wine
- 1 teaspoon dried thyme
- 8 ounces pappardelle, fettuccine or other flat pasta, cooked and drained
- Fresh chopped parsley
- Cook bacon in a large heavy skillet over medium high heat until crisp. Remove to a paper towel lined plate with a slotted spoon, leaving the drippings in the pan.
- Dredge chicken in the seasoned flour and place in skillet. Cook for 4 minutes on each side until cooked through and golden. Remove to a plate.
- Carefully pour broth and wine into skillet. Stir in thyme and add carrots. Simmer over medium heat until carrots are cooked and sauce is slightly reduced, about 10 minutes.
- Return chicken to skillet and simmer until chicken is warm and covered in sauce, about 2-3 minutes.
- Serve garnished with reserved bacon and chopped parsley on a bed of pasta.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!