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

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the pancetta and cook until brown and crispy about 8 minutes.
3. Remove with a slotted spoon to a plate lined with a paper towel.
4. To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes.
5. Remove from the pan and set aside on a baking sheet.
6. While the onions cook, add the flour to a glass baking dish and season with salt and pepper.
7. Add the chicken and toss to coat.
8. To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste.
9. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
10. Shake off any excess flour from the chicken and put on a plate.
11. Add 3 tablespoons olive oil to the skillet and add the chicken.
12. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.
13. Turn the heat to medium and add the garlic and tomato paste.
14. 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.
15. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes.
16. If sauce is too thick add remaining red wine.
17. Add butter, taste and adjust seasonings, if necessary.
18. Bring a large pot of water to a boil over medium-high heat.
19. Add the pasta and cook until al dente about 8 to 10 minutes.
20. Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce.
21. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

olive oil, pancetta, onions, allpurpose, salt, chicken breast, crimini mushrooms, garlic, tomato paste, red wine, thyme, unsalted butter, linguine, parsley

Taken from www.foodnetwork.com/recipes/coq-au-vin-guine-recipe.html (may not work)