Brian Boitano from
"What Would Brian Boitano Make?" (p.100)
Ingredients
1/2 cup olive oil, divided
1/4 pound pancetta, chopped (bacon also works)
1 pound cipollini onions, peeled and sliced in 1/2 (pearl onions also work)
1/2 cup all-purpose flour ** see note below
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 pound crimini mushrooms, sliced (any mushroom works)
2 cloves garlic, chopped
2 tablespoons tomato paste
1 bottle medium-bodied Italian red wine (Beaujolais Nouveau, Chianti, Pinot Noir are my favorite)
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 backing sheet lined with a paper towel. By using a baking sheet all the ingredients can be placed in a row on the sheet making clean up easier!
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 backing sheet lined with a paper towel. By using a baking sheet all the ingredients can be placed in a row on the sheet making clean up easier!
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. ** We have found the flour coated chicken tends to stick to the pan too much. I have eliminated this step and saute the chicken without flour only seasoning with the salt and pepper as the chicken cooks.
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.
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.
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.
