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Easy Coq au Vin with Brown Butter Egg Noodles

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"Coq au Vin sounds so fancy, doesn't it? Well, this recipe is anything but. I suppose this French dish of chicken braised with wine and mushrooms could be considered fancy, but it's easy to make! Think slow-cooked flavors without standing over your stove all day long. I love to serve this meal when I have people coming over, or during the holidays when my entire family is in town. It can be prepared in advance and warmed up just before serving. This is so cozy with buttery egg noodles and a hunk of fresh bread."

List of Ingredients

â—¦ 4 thick-cut bacon slices, chopped
â—¦ 4 tablespoons extra-virgin olive oil
â—¦ 1 sweet onion, diced
â—¦ 4 cloves garlic, minced or grated
â—¦ 1 small russet potato, peeled, if desired, and cut into ½-inch pieces
â—¦ 2 medium carrots, cut into ½-inch pieces
â—¦ 2 tablespoons tomato paste
â—¦ 1 ½ pounds boneless, skinless chicken tenders or small chicken breasts
â—¦ Kosher salt and freshly ground pepper
â—¦ 2 cups sliced cremini mushrooms
â—¦ 2 cups red wine, plus more as needed
â—¦ 2 cups low-sodium chicken broth
â—¦ 2 bay leaves
â—¦ 4 sprigs fresh thyme

Brown Butter Egg Noodles:
â—¦ Kosher salt
â—¦ 1 pound egg noodles
â—¦ ½ cup (1 stick) salted butter
â—¦ 8 fresh sage leaves
â—¦ 2 cloves garlic, minced or grated
â—¦ Freshly ground black pepper

â—¦ ¼ cup chopped fresh parsley, for serving


Recipe

In a large Dutch oven, cook the bacon over medium-high heat until the fat renders and the bacon is crisp, about 5 minutes. Add 2 tablespoons of olive oil, the onion, garlic, potato, and carrots. Cook, stirring often, until softened and lightly caramelized, about 5 minutes. Stir in the tomato paste. Push the veggies to the edges of the pan and add the remaining 2 tablespoons of olive oil in the center if the pan is dry. Season the chicken with salt and pepper. Add the chicken and sear on all sides until browned, 4 to 8 minutes per side depending on its thickness. Stir in the mushrooms and cook for another 1 to 2 minutes, until they are softened.

Slowly pour in the wine and broth. Add the bay leaves and thyme and season with salt and pepper. Gently stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until the sauce has reduced by about one-third.

Meanwhile, make the noodles. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente according to the package directions. Drain and set aside.

In the same pot, combine the butter and sage over medium heat until just browned. The butter will melt, foam, and froth, then begin to brown along the bottom. Whisk the browned bits off the bottom of the pan. Remove the pot from the heat and stir in the garlic. Add the cooked noodles, tossing well to coat. Taste and season with salt and pepper, if needed.

To serve, remove and discard the bay leaves and thyme from the chicken. Divide the noodles among four to six plates and spoon the chicken on top. Sprinkle with fresh parsley.

Serves 4 to 6