French Coq au Vin Pasta Bake
Elevated French-inspired pasta bake with chicken, red wine, and herbs. A sophisticated one-pot dinner perfect for date nights.
Ingredients
- 350g penne pasta
- 600g chicken thighs, boneless and cut into pieces
- 200ml red wine
- 300ml chicken broth
- 200ml heavy cream
- 200g mushrooms, sliced
- 150g pearl onions, peeled
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp fresh thyme
- 2 bay leaves
- 100g Gruyère cheese, grated
- 2 tbsp flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C). Cook bacon in a large oven-safe pot until crispy, remove and set aside.
Season chicken with salt and pepper, brown in bacon fat for 5 minutes, remove and set aside.
Sauté pearl onions and mushrooms in the same pot for 5 minutes until golden.
Add garlic and tomato paste, cook 1 minute, then sprinkle flour and stir.
Pour in red wine, scraping up browned bits, then add chicken broth, thyme, and bay leaves.
Return chicken and bacon to pot, bring to a simmer.
Add uncooked pasta and heavy cream, stir to combine.
Cover and bake for 25 minutes until pasta is tender.
Remove bay leaves, top with Gruyère cheese, bake uncovered 5 minutes until bubbly.
Garnish with fresh parsley before serving.
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