Coq Au Vin-Guine

"This original recipe came from the Food Network Show featuring Brian Boitano. I have changed some of the ingredients to things that are more commonly found, but didn't change it much."
 
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photo by Debbie R. photo by Debbie R.
photo by Debbie R.
Ready In:
1hr 5mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bacon (or pancetta) and cook until brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
  • To the same skillet, add the onions and cook until they just start to carmelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper to taste. Add the chicken and toss to coat. (Or through the flour, salt and pepper in a large zip lock and toss the chicken to coat.).
  • To the same skillet add 3 tbsp olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
  • Shake off any excess flour from the chicken and put on a plate. Add 3 tbsp olive oil to the skillet and cook the chicken. Cook until the chicken is browned, about 6 minutes and transfer to the baking sheet.
  • To the same skillet, add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms,and onions and let simmer for 3 minutes. If sauce is too thick add the remaining red wine. If not, drink the remaining wine :). Add butter, taste and adjust seasoning, if necessary.
  • Bring a large pot of water to a boil over medium high heat. Add the pasta and cook until al dente, about 8 to 10 minutes.
  • Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta, and a drizzle of the remaining olive oil.

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Reviews

  1. We really enjoyed this, despite the fact the I couldn't use bacon (health issue) and didn't take the time to develop the fond properly. I loved the fact that it used chicken breast instead of whole chicken pieces. I added some Ultragel at the end since I had spaghetti instead of linquini and needed the sauce to have more coating ability.
     
  2. We loved this wonderful chicken! Thanks so much for sharing. I did not have any sweet onions but the yellow worked perfectly fine. I also used pancetta, I can't get enough of that flavor! DD and her overnight buddy asked for seconds!
     
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Tweaks

  1. We really enjoyed this, despite the fact the I couldn't use bacon (health issue) and didn't take the time to develop the fond properly. I loved the fact that it used chicken breast instead of whole chicken pieces. I added some Ultragel at the end since I had spaghetti instead of linquini and needed the sauce to have more coating ability.
     

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