Also known as coq au vin pasta this little dish has all the rich flavours of a French bistro meal in a quick one bowl dinner. A chicken pasta that offers deep wintery flavours yet requires no slaving away in the kitchen. That's no surprise given it's The Writer's prized bachelor dish which I'll be contributing to this week's Presto Pasta Nights hosted by Ruth at Once Upon a Feast.
It is far removed from the French classic in terms of cooking time, ingredients and method but is just as deeply flavourful. The only connection to the original is that beautiful marriage of red wine and poultry. The garlicky wine juices would probably also work beautifully served with crusty bread and salad but the basil lends itself to a pasta dish with a generous serving of parmesan. There is something delightful about linguine or fettucine coated in slick red wine juices with morsels of tender wine drenched chicken. I love the striking purpley juices and red wine on these cold and blustery days but you could just as easily use white wine and vinegar. The white wine version is the classic recipe and more appropriate in Spring and Summer climates.
Coq au vin pasta
2 skinless chicken breasts diced
4 cloves garlic
1 tbsp olive oil
1-1.5 cups red wine (or white)
2tbsp red wine vinegar (or white)
1/2 cup fresh basil
1 packet (around 400g/13oz) linguine or fettucine
In a large pan sauté the garlic in olive oil. Add the chicken pieces and brown. Pour in the wine and allow to bubble. Add enough wine so that one third of the chicken is above the surface unless using a particularly large pan in which case you'll need less. Reduce heat to a slight simmer. Taste spoonfuls regularly to make sure all is as it should be. Stir in the vinegar and season to taste.
Cook the pasta in a pot of boiling water with lots and lots of salt - pasta can
never have enough salt, not only because it tastes great but it raises the
boiling temperature of the water.
When chicken is cooked through but still moist stir through the basil leaves, just a moment or two before your pasta is ready. Turn up the heat to warm everything through.
Drain pasta and toss through the sauce coating the pasta strands well with the winey juices. Grate over more parmesan than you can imagine and serve.