![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/09\/coq.png\")
Coq Au Vin-guine<\/p>\nCoq Au Vin-guine<\/p>\n
<\/p>\n
1\/2 cup olive oil, divided<\/p>\n
1\/4 pound pancetta, chopped<\/p>\n
1 pound cipollini onions, peeled and sliced in 1\/2<\/p>\n
1\/2 cup all-purpose flour<\/p>\n
Salt and freshly ground black pepper<\/p>\n
1 1\/2 pounds boneless skinless chicken breast, cut into bite-size pieces<\/p>\n
1 pound crimini mushrooms, sliced<\/p>\n
2 cloves garlic, chopped<\/p>\n
2 T. tomato paste<\/p>\n
1 bottle medium-bodied Italian red wine<\/p>\n
3 sprigs fresh thyme, leaves removed<\/p>\n
1 T. unsalted butter<\/p>\n
1 pound linguine<\/p>\n
Fresh parsley leaves, roughly chopped<\/p>\n
<\/p>\n
Heat 1 T. 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 T. olive oil, add the mushrooms and season with salt and pepper, to taste. Saut\u00e9 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 T. 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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 T. tomato paste 1 bottle medium-bodied Italian red wine 3 sprigs fresh thyme, leaves removed 1 T. unsalted butter 1 pound linguine Fresh parsley leaves, roughly chopped…<\/p>\n