Coq Au Vin-guine

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 , medium-bodied
• 3 sprigs thyme, leaves removed
• 1 tablespoon unsalted butter
• 1 lb linguine
• fresh chervil, fresh, chopped (may sub parsley)

Recipe

• 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 , making sure to scrape the brown bits from the bottom of the pan. while the 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 . if not, drink the remaining :). 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 sauce. garnish with the parsley, pancetta, and a drizzle of the remaining olive oil.