Ingredients
- 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
Directions
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.
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By Chef Plez
Chicago, IL
on February 20, 2012
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I'm not sure if I did something wrong (I don't think so or if I have a immature palate (again, I don't think so, but this recipe just didn't do it for me. It was good, but I have no great desire to make this recipe again anytime soon unless I can figure out a way to improve the flavor. I'm thinking that maybe the particular wine I used - a Pinot Noir - was the culprit. I also think that the absence of a traditional mirepoix (there's no celery or carrots in this recipe may have been a problem. I agree with many others, that linguine is not the ideal pasta; the pappardelle is a great suggestion.
By sabm1993_1634597
Pt Orange, FL
on August 21, 2011
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Easy and great tasting! My daughter asks for this meal at least once a week!
By elle926
Orange County, CA
on September 12, 2010
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Sorry to be in the minority here! I didn't care for it that much after all the work. Its seems easy, but there are a lot of steps which is more time consuming than you think, and lots of pots/pans to clean afterward! Also, the sauce tasted very winey after the suggested cooking time, so I had to simmer and reduce the sauce longer, and I think this dried up the chicken a bit (it was tender earlier on. I didn't deglaze until the end in accordance to the recipe, and the pan had been crusted with layers of onions, mushrooms, chicken/flour bits, and by the time I put the garlic and tomato paste, it was an encrusted mess whereby the garlic and paste just stuck to the pan. So the result was burning garlic/paste rather quickly. Also, it just didn't seem to go well with the linguini... if anyone wants to try this recipe, maybe try what the other reviewers suggested... rice, potato, rigatoni. I personally will move on to other recipes and won't visit this one again.
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