Easy, Make-Ahead Parisian Coq au Vin (with boneless chicken breasts)

Horizontal overhead photo of a cast iron skillet of Easy, Make-Ahead Parisian Coq au Vin with a side of mashed potatoes.

5 from 4 votes

Easy, Make-Ahead Parisian Coq au Vin (with boneless chicken breasts)

Much easier than traditional Coq au Vin but just as delicious, the magical tenderizing trick results in amazingly tender chicken. It's a fabulous, make-ahead dish that's perfect for entertaining or an easy weeknight treat.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: French, French-American

Keyword: Coq au Vin

Servings:

Calories: 408kcal

Author: Chris Scheuer

Ingredients

For the prep:

8 ounces button mushrooms (I like cremini but regular button mushrooms will also work)
8 ounces carrots about 4 medium carrots
1 large shallot
4 medium garlic cloves
3 slices smoky, thick-cut bacon
1 ½ pounds boneless skinless chicken breasts

For the mushrooms:

½ cup low sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon butter

For the sauce:

2 tablespoon tomato paste
1 ½ cups dry red wine (I like a Burgundy or Pinot Noir but almost any dry, red wine will work!)
3 cups low sodium chicken broth maybe a bit more
1 teaspoon brown sugar
2 teaspoons low sodium soy sauce
2 medium bay leaves
1 teaspoon Herbes de Provence
4-5 medium-size fresh thyme sprigs
2 teaspoons finely chopped fresh rosemary divided
½ teaspoon kosher salt more to taste
2 tablespoons all-purpose flour
1 ½ cups frozen pearl onions thawed
2 tablespoons soft butter

For the chicken marinade:

1 large egg white from one large egg
2 teaspoons corn starch
2 teaspoons apple cider vinegar any kind of vinegar will work
1 teaspoon extra virgin olive oil

To finish:

1 cup tiny frozen peas thawed
fresh thyme leaves and rosemary sprigs for garnish, if desired

US Customary - Metric

Instructions

For the prep:

Wash the mushrooms under warm running water, rubbing all sides to remove the dirt. Lay the mushrooms on a clean kitchen towel after washing then cut into ¼-inch slices. Set aside.
Peel the carrots if using whole carrots. Slice them into ½-inch slices on a slight diagonal. Set aside.
Finely chop the shallot and mince the garlic cloves with a garlic press or a sharp knife. Set aside separately.
Stack the bacon strips on top of each other and cut the stack in half width-wise. Cut each stack in half length-wise then cut into ¼-inch slices.
Trim any excess fat from the chicken breasts then cut, width-wise on a slight diagonal into ¼ inch slices. Refrigerate sliced chicken for now.

For the mushrooms

Combine the mushrooms, ½ cup of chicken broth, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a large lidded cast iron or sauté pan or heavy-duty braiser or skillet (not a non-stick pan).
Cook over medium-high heat for about 6-8 minutes or until most of the liquid has evaporated, stirring occasionally.
Push the mushrooms to the side of the pan and add the butter in the center. When the butter is melted, stir to coat the mushrooms then spread to a single layer.
Reduce the heat to medium and allow the mushrooms to cook undisturbed for 1-2 minutes, until turning golden on the underside. Stir well then spread to a single layer again and cook another 1-2 minutes. Repeat if needed until the mushrooms are nicely browned. Remove them from the pan to a clean plate or bowl. Do not wash the pan.

For the sauce:

Keeping the heat on medium, add the diced bacon to the pan and cook for 5-7 minutes until crisp and golden brown, stirring frequently. Remove the bacon with a slotted spoon to a clean plate or bowl. Set aside.
Reduce the heat to low and add the chopped shallots. Stir and cook for 2 minutes until softened. Add the minced garlic and tomato paste and stir again. Cook for 1-2 more minutes, stirring continuously, until the tomato paste darkens a bit and the mixture is fragrant.
Add the red wine, increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce to a syrupy, thick glaze. Watch it carefully near the end so it doesn’t burn.
Add the chicken broth, brown sugar, soy sauce, bay leaves, Herbes de Provence, thyme sprigs, half of the chopped rosemary, the carrots, pearl onions, reserved bacon and the mushrooms (reserve a few for garnish, if desired).
Bring to a boil then reduce to a steady simmer and cover. Cover and cook for 20 minutes, until the carrots are nice and tender.
Combine the soft butter and the flour and stir until lump-free.
Add the butter mixture (beurre manié) to the simmering sauce, one tablespoon at a time, stirring well after each addition, until desired thickness is achieved. (You may have a bit of beurre manié left over.) (At this point, you could cool and refrigerate the sauce until ready to finish or finish now and serve.)

To finish:

Prepare the chicken marinade while the sauce is simmering by combining the egg white, cornstarch, vinegar and oil in a medium-size bowl. Add the sliced chicken and massage for 20-30 seconds with your hand. Set aside to marinate for 20 minutes.
After the chicken has marinated in the egg white mixture for 20 minutes, add it to the simmering sauce and stir to separate the pieces.
Return to a nice steady simmer, add the peas and remaining rosemary, then stir once more. Cover the pan tightly and turn off the heat. Allow the pan to sit undisturbed for 10 minutes.
Uncover and, if you prefer a thinner sauce, add a bit more broth. Stir well then taste. Add more salt, if needed. Garnish with fresh thyme, and the reserved mushrooms, if desired.
Serve and ENJOY!

Notes

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition