This Coq au Vin with Brown Butter Egg Noodles is pure comfort food! A simple chicken dish gets fancy with the addition of egg noodles doused in brown butter. Absolutely delicious!
Comfort Food
Coq au Vin. Literally translated as, “Rooster with Wine”, this recipe doesn’t hide much, which is what makes it so charming. A dish regularly reserved for cool and rainy Fall nights, this comforting recipe imparts warmth both inside and out.
Chicken is seared and cooked alongside tender carrots, mushrooms, and potatoes in a beautifully rich red wine sauce.
WHAT SOUNDS MORE DECADENT THAN THAT?
Oh, what’s that you say? Brown Butter Egg Noodles?
Well, you may be right. That almost IS more decadent.
This dish is a true comfort, any time of year.
Any time of year that is cold.
And snowing.
And preferably between October and January.
But you do you.
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Easy Coq au Vin with Brown Butter Egg Noodles
Ingredients
- 4 slices bacon, chopped
- 4 Tbsp olive oil
- 1 sweet onion, diced
- 4 garlic cloves minced
- 1 small Russet potato, cut in to 1/2 inch pieces
- 2 medium carrots, cut in to 1/2 inch pieces
- 2 Tbsp tomato paste
- 1 1/2 lbs boneless, skinless chicken breasts
- Salt and pepper
- 2 cups sliced cremini mushrooms
- 2 cups red wine
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
For the Brown Butter Egg Noodles
- salt
- 1 lb egg noodles
- 1/2 cup butter
- 8 fresh sage leaves,
- 2 garlic cloves minced
- pepper
Instructions
- In a large dutch oven, cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes. Add 2 tablespoons olive oil, onion, garlic, potato, and carrots. Cook, stirring often, until softened and lightly caramelized, about 5 minutes. Stir in tomato paste. Push veggies to edge of pan and add remaining 2 tablespoons of oil if pan is dry. Add chicken, seasoning with salt and pepper. Sear on all sides, 4-8 minutes per side depending on thickness. Stir in mushrooms and cook another 1 to 2 minutes, until softened.
- Slowly pour in wine and broth. Add bay leaves and thyme and season with salt and pepper. Gently stir to combine. Increase the heat to high and bring mixture to boil. Reduce heat to medium and simmer about 10 minutes, or until sauce reduced to 1/3.
- Meanwhile, make noodles. Bring large pt of water to a boil, adding salt. Add noodles and cook to al dente, per packages instructions. Drain and set aside.
- In same pot, combine butter and sage of medium heat until just browned. The butter will melt, foam, and froth, them begin to turn brown along the bottom. Whisk to remove brown bits on bottom of pan. Remove pan from heat, stir in garlic. Add the noodles, tossing will to combine Season with salt and pepper.
- To served, remove and discard bay leaves and thyme. Divide the noodles among 4-6 bowls, topping with chicken.