Coq Au Vin Rigatoni
Adapted from Brian Boitano on The Food Network
1/2 cup olive oil, divided
1/4 pound pancetta, chopped
1 large onion, diced
1 large carrot, sliced
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 rigatoni
Fresh parsley leaves, roughly chopped
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 carrots and saute until they are soft and onions are translucent. While the veggies 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.
Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.