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.