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Weeknight Coq Au Vin

weeknight coq au vin
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This recipe is a streamlined version of the classic coq au vin, for when you are yearning for this chicken in red wine sauce but only have about a half hour to cook dinner!

Ingredients

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  • 8 ounces pappardelle, fettuccine or other flat pasta
  • 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, peeled, quartered lengthwise and cut in half again
  • 1 cup chicken broth
  • 1 cup red wine
  • 1 teaspoon dried thyme
  • Fresh chopped parsley

Instructions

  1. Cook the pasta according to package directions and drain.
  2. While the pasta is cooking, 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.
  3. 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.
  4. 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.
  5. Return chicken to skillet and simmer until chicken is warm and covered in sauce, about 2-3 minutes.  Stir in bacon.

Serve garnished with chopped parsley on a bed of pasta.

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Find it online: https://www.framedcooks.com/weeknight-coq-au-vin/