Sunday, 27 May 2007

The French-Italian lovechild

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.


MyKitchenInHalfCups said...

That is a wonderful title for this post!
Basil will be in full force in the garden soon and this is a beautiful use for it.
Thanks so much for the comment!

Little Foodie said...

Superb Truffle, Really great post! Tanna's right it's such a wonderful title too. Will definitely make this. I'd never thought of it, but of course it would be good, those flavours with pasta. Amanda

Truffle said...

mykitcheninhalfcups- Thank you so much. I really hope it turns out well. You're very welcome! I was so impressed by your baking skills!

Amanda- It's one of those wonderful dishes I would never have thought of myself but after tasting it makes such perfect sense. The credit for the post and recipe go to my better half who created this gorgeous dish! It's become a real favourite of mine so it's no surprise I've held onto him :)

Anonymous said...

This sounds lovely. Have you ever tried it with white wine?

katiez said...

That will be a perfect way to use the leftover coq au vin next winter!
But I may have to be 'out-of-season' and try it your way this summer when I have lots of fresh basil.... I don't think mon mari will complain...LOL

Nora B. said...

Nice one, Truffle. Since I have all the ingredients, I think I will try to make this rather than my usual chicken pesto pasta.

Truffle said...

Anonymous- I've only tried the white wine version once but it's absolutely delicious. Very elegant and summery.

Katiez- That sounds delicious! Hope you enjoy and thanks for reading :)

Nora B- I hope you like it. It's very easy to put together but rich in flavour.

Ruth Daniels said...

I love the marriage of bistro and pasta. What a great idea that looks beautiful too.

Thanks for sharing with Presto Pasta Night. You were first in for the week. Round up will be ready on Friday.

Jann said...

This is one recipe I have not had,but really want to make it!And, if it comes from AU, it has to be good!My May 12th post may be of some interest to you-have you been to this establishment?It was wonderful!

Anh said...

Lovely recipe. And the previous entry is excellent, too. I read them all but haven't had enough time to sit down and comment! :D

I love to eat leftover stew/curry with pasta/noodles. Very easy, cost-effective and flavoursome! ;)

The Gourmand said...

Wow!! That is an interesting combination!
I love Coq Au Vin, and Mike makes an excellent home made tagliatelle, but we have never thought of combinging the two together! It is something that we will have to try.

Truffle said...

Thanks very much Ruth. Look forward to the round-up. Thanks for hosting!

Thanks Jann! I'm so glad you made it to Richmond Hill. I'm always overwhelmed by the variety of cheeses they have in store.

Thanks for reading Anh. Sounds like the perfect midweek dinner idea. Must try that with more leftover stews this winter.

The Gourmand- lucky you finding someone that makes a good tagliatelle. I'm envious! Sounds like this dish would be the perfect marriage of your dishes :)

Mel. said...

What better than a steaming hot bowl of creamy pasta on a galey winter night such as the ones we've been having lately? It looks absolutely divine. If I had the patience (and time) to cook, this is exactly what I would make. Looks gorgeous, truffle!

Patricia Scarpin said...

This is the first time I see this recipe and I really like it, Truffle! Well, that's easy - what's not to like here? All the ingredients are delicious!