Coq Au Vin Pasta (30-Minute French Twist)

Steps

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1. 1
   Slowly sauté chopped bacon over low heat to render the fat until slightly crisp but not burnt, then remove and set aside.
   ▶ ≈0:47
2. 2
   Using the rendered bacon fat, sauté the chopped onion with a little salt until golden brown.
   ▶ ≈1:26
3. 3
   Prepare the chicken thighs by removing the skin and bone, trimming excess cartilage and fat, then cutting the meat into bite-sized pieces suitable for pasta.
   ▶ ≈3:03
4. 4
   In another pan, heat olive oil and sear the seasoned chicken pieces (salt and coarse black pepper) until nicely browned on all sides for good caramelization.
   ▶ ≈7:38
5. 5
   Add the chopped mushrooms to the onions and let them cook undisturbed so their moisture evaporates and they caramelize instead of steaming.
   ▶ ≈8:41
6. 6
   Once the chicken is browned, stir in the chopped garlic and fresh thyme, cooking briefly to avoid burning the garlic.
   ▶ ≈12:32
7. 7
   Pour in red wine and let it reduce to cook off the alcohol, adding more wine in stages if needed, tasting periodically until the flavor becomes smooth rather than harsh.
   ▶ ≈13:12
8. 8
   Add the bay leaf and cooked bacon, pour in about two cups of chicken stock, cover, and simmer gently on low heat until the chicken becomes fork-tender.
   ▶ ≈17:36
9. 9
   While the chicken braises, cook the penne pasta until al dente, then drain and toss with a little butter.
   ▶ ≈18:48
10. 10
    Once the chicken is tender, adjust the sauce consistency with a bit more stock if needed, then thicken with a cornstarch slurry so the sauce coats the chicken and pasta.
    ▶ ≈21:28
11. 11
    Right before finishing, stir in a splash of cognac for aroma, remove the bay leaf, and swirl in a knob of butter for shine and richness.
    ▶ ≈22:06
12. 12
    Add the cooked penne into the pot with the chicken and sauce, gently tossing until every piece of pasta is coated in the rich wine sauce.
    ▶ ≈25:03
13. 13
    Plate the pasta and finish with chopped parsley, freshly grated Parmesan, and extra black pepper to taste before serving.
    ▶ ≈26:54