Prep: 10 min
Cook: 45 min
Yield: 6-8 servings
Coq au Vin is a brilliant dish that shows how well red wine can work with white meat. If you don’t have the time to slave over an elaborate dish, this shortcut version can be prepared on a weeknight and is delicious served over pasta. Pinot Noir, with its fine tannins and bright fruit, balances perfectly with the flavor of this dish.
- 3 Tbsp. olive oil
- 1 garlic clove, minced
- ½ white onion, finely diced
- 3 lbs skinless, boneless chicken breast halves
- 1 Tbsp. paprika
- 1 Tbsp. brown sugar
- 1 tsp. crushed red pepper
- 1 cup Master Vintner Pinot Noir
- 1 Tbsp. of butter
- salt and pepper to taste
- Season chicken with salt and pepper. Heat oil in a large skillet over medium high heat. Place chicken in the skillet and cook about 7 minutes on each side, until just cooked through. Remove chicken and set aside. Drain all but one tablespoon of oil from skillet.
- Add onion and garlic to pan, reduce heat and cook onions until very soft, about ten minutes — be sure not to brown them. Add sugar, paprika, red pepper and wine to pan. Increase heat to medium and reduce sauce by about one-third.
- Return chicken to pan. Cover and simmer about 5 minutes. Season to taste with salt and pepper. Just before serving, stir in one tablespoon cold butter to thicken sauce and serve over boiled new potatoes.
About the ChefTim Vandergrift
For the past two decades, my life has centered around making, drinking, cellaring, collecting, experimenting with and, above all, sharing my love for homemade wine! That often entails traveling around the world teaching others about winemaking. And along the way, I’ve collected my fair share of go-to recipes…usually including the wine I happen to be sampling at the time. All that to say, wine tastes as good in dishes as paired with them! Bon appetit!