Coq Au Vin-guine
- 1/2 cup olive oil, divided
- 1/4 pound pancetta, chopped
- 1 pound cipollini onions, peeled and sliced in 1/2
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 pound crimini mushrooms, sliced
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 bottle medium-bodied Italian red wine
- 3 sprigs fresh thyme, leaves removed
- 1 tablespoon unsalted butter
- 1 pound linguine
- Fresh parsley leaves, roughly chopped
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.
To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.
Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.
Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes.
Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.