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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I have changed some of the ingredients to things that are more commonly found, but didn't change it much. Ingredients:
1/2 cup olive oil, divided |
1/4 lb bacon, chopped (can use pancetta) |
1 lb sweet onion, peeled and sliced in 1/2 inch slices (vidalia, texas sweet) |
1/2 cup all-purpose flour |
salt |
black pepper, freshly ground |
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces |
1 lb cremini mushroom, sliced (or whatever variety you can find) |
2 garlic cloves, chopped |
2 tablespoons tomato paste |
1 (750 ml) bottle red wine, medium-bodied |
3 sprigs thyme, leaves removed |
1 tablespoon unsalted butter |
1 lb linguine |
fresh chervil, fresh, chopped (may sub parsley) |
Directions:
1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bacon (or pancetta) and cook until brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
2. To the same skillet, add the onions and cook until they just start to carmelize, 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 to taste. Add the chicken and toss to coat. (Or through the flour, salt and pepper in a large zip lock and toss the chicken to coat.).
3. To the same skillet add 3 tbsp 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.
4. Shake off any excess flour from the chicken and put on a plate. Add 3 tbsp olive oil to the skillet and cook the chicken. Cook until the chicken is browned, about 6 minutes and transfer to the baking sheet.
5. To the same skillet, 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 the remaining red wine. If not, drink the remaining wine :). Add butter, taste and adjust seasoning, if necessary.
6. 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.
7. 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.
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