30-Minute Coq au Vin Using Rotisserie Chicken

Name: 30-Minute Coq au Vin Using Rotisserie Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: french
Ingredients: 4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces); 10 ounces button mushrooms, halved or quartered; Salt and freshly ground black pepper; 2 cloves garlic, minced; 1 1/2 tablespoons plain flour; 2 teaspoons tomato paste; 1 1/2 cups chicken broth; 1 cup red wine; 1 1/2 cups frozen whole baby onions or shallots; 2 sprigs fresh thyme or pinch dried thyme; 2 tablespoons cold unsalted butter, cut into 4 pieces; Pinch sugar, optional; 1 cooked rotisserie chicken, cut into 8 pieces; 1 teaspoon chopped fresh parsley, for garnish

4.60 (22)

⏱ 25 mins 🍽 Serves 4 🌶 french 🏷 Main course

This clever recipe offers a shortcut to the classic French dish, coq au vin, by using a ready-cooked rotisserie chicken. It creates a deeply flavoured sauce with bacon, mushrooms, red wine and herbs in a single pan. The result is a comforting and elegant main course that feels indulgent but comes together in under half an hour, perfect for a speedy weeknight dinner with a French twist.

Ingredients

4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
10 ounces button mushrooms, halved or quartered
Salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons plain flour
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 cup red wine
1 1/2 cups frozen whole baby onions or shallots
2 sprigs fresh thyme or pinch dried thyme
2 tablespoons cold unsalted butter, cut into 4 pieces
Pinch sugar, optional
1 cooked rotisserie chicken, cut into 8 pieces
1 teaspoon chopped fresh parsley, for garnish

Method

Place the bacon strips into a large, cold skillet. Cook, stirring occasionally, until browned and crisp, which should take about 8 minutes. Remove the bacon with a slotted spoon to a bowl and set it aside.
Pour off the bacon fat, leaving just 2 tablespoons in the pan. Raise the heat and add the mushrooms along with 1/4 teaspoon salt and some black pepper. Cook until the mushrooms are browned, for 2 to 3 minutes.
Mix in the minced garlic, flour and tomato paste. Cook while stirring for about 1 minute, until the paste darkens slightly. Pour in the chicken broth and red wine, then add the frozen onions, thyme, 1/2 teaspoon salt and extra pepper. Bring to a boil, then reduce to a simmer until the sauce thickens, about 4 minutes.
Reduce the heat and whisk the cold butter into the sauce piece by piece. Add a pinch of sugar if the sauce tastes too sharp. Gently place the chicken pieces and the reserved bacon into the sauce. Simmer until the chicken is thoroughly heated, which will take 6 to 7 minutes.
Occasionally spoon the sauce over the chicken to coat it well. Give everything a final toss in the pan, discard the thyme sprigs, scatter with chopped parsley and serve immediately.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisinefrench

AuthorFood Network Kitchens