Chicken in Wine Pasta, fun twist on the French Classic —Ready in 30 minutes! | Chef Jean-Pierre

Chop half a pound of bacon into small pieces.

Prepare chicken thighs by removing the skin and cutting around the bone to remove it. Save bones for stock. Cut chicken into bite-sized pieces, removing excess fat and cartilage.

Chop one medium onion finely.

Cut baby bella mushrooms into small pieces (halves or quarters depending on size).

Chop garlic finely to make about one large tablespoon or two teaspoons.

Prepare freshly chopped thyme, about two teaspoons.

Chop parsley for garnishing and adding brightness at the end.

Sauté bacon slowly in a pan over low heat to render the fat without burning the lean part, until slightly crispy. Remove from pan to avoid overcooking.

In the same pan with bacon fat, sauté the chopped onion with a pinch of salt until golden brown.

Add baby bella mushrooms to the pan with onions. Avoid stirring too much to allow caramelization and to remove excess water for better texture.

Add chopped garlic and fresh thyme to the pan. Stir briefly to avoid burning the garlic.

In a separate pan, season bite-sized chicken thigh pieces with salt and coarse black pepper. Sear over medium-high heat to achieve a nice caramelized crust (Maillard reaction) for flavor.

Once chicken is browned, transfer it to the pan with mushrooms and onions. Add red wine (about 2-3 glasses) to deglaze the chicken pan, scraping up the browned bits, then pour into the main pan. Let it reduce to cook off alcohol and enhance flavor.

Add bay leaf to the pan for flavor during cooking. Remember to remove it before serving.

Return the sautéed bacon to the pan with the chicken mixture.

Pour in about 2 cups of chicken stock to the pan to braise the chicken. Reduce heat to low, cover with a lid, and simmer slowly until the chicken is tender and melts in your mouth.

Cook 12 oz of penne pasta according to package instructions. Drain and toss with a little butter to prevent sticking.

Check the sauce consistency. If too thin, mix a small amount of cornstarch with water and add to thicken. If too thick, add more chicken stock. Adjust as needed.

Add a splash of cognac to the sauce for extra depth of flavor (optional but recommended).

Stir in a small amount of butter to enrich the sauce. Remove bay leaf from the pan to prevent choking hazard.

Add chopped parsley to the sauce for brightness and color. Optionally, sprinkle a little parmesan cheese over the dish for added flavor (not traditional but optional).

Combine the cooked penne pasta with the chicken and sauce mixture in the pot. Toss gently to coat the pasta evenly with the sauce.

Check seasoning with salt and pepper before serving. Adjust if necessary. Serve hot and enjoy!