Linguine with Chicken, Mushrooms and Wine

Every once and a while I like to go through some of my old cooking magazines because it's like seeing them for the first time again. A recipe that may not have appealed to me last year may appeal to me this year. This one I found in the December 2004 issue of Cuisine at Home magazine. It was written by Maryann Esposito and I have made some variations but I would love to make it as is someday. When it's just me and Steve I rarely make chicken on the bone unless it's a chicken breast. Steve won't eat the dark meat so I tend to adapt recipes to use breast meat instead. I don't mind it so much but when I'm visiting my parents alone I love to have my mom make dark meat or pork chops or any of the things Steve doesn't like. So Mom, if you're reading you know what to do! :-)

My changes were simple. I swapped chicken tenders for the whole chicken, swapped linguine for papparedelle (only because I forgot to buy it when I went to the supermarket), Added a little more sage (and I still think it could have used more), added stock for more sauce and added butter and cheese to the pasta (a trick for a silkier sauce thatI picked up last month in bon appetit magazine). All very minor changes nothing life changing except for the vinegar. I really wanted to add it but I forgot. It smelled soo good that I just thought I was all done! This was a fantastic meal and I highly recommend it!

Linguine with chicken, mushrooms and wine

Adapted from Maryann Esposito

Ingredients:
1 lb mushrooms, quartered
4 oz pancetta or bacon, diced
1 large Vidalia onion, sliced
½ pound fennel (bulb only), sliced
4 cloves garlic, minced
1 cup dry red wine
1 cup chicken stock
1-2 tablespoons fresh sage leaves, chiffonade
½ cup all purpose flour
Kosher salt, pepper, garlic powder
1 lb chicken tenders, cut into bite sized pieces, tendon removed
4-6 Tbsp unsalted butter
Extra virgin olive oil
1 pound linguine
2 Tbsp balsamic vinegar, optional

Directions:
1. Sauté mushrooms in 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium-high heat. Don’t stir until the mushrooms begin to brown. Stirring them will prevent them from getting color and building that extra level of flavor. Once they start to soften, season with salt and they give off liquid. Cook until liquid evaporates. Stir in ½ cup of wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to stove top.

2. In a large plastic food storage bag combine flour, salt, pepper and garlic powder. Add the pieces of chicken, close the bag and shake to coat in flour.

3. Melt 2 tbsp of butter and 2 tbsp of oil in the sauté pan. Brown the chicken in batches (if necessary) over medium heat; remove; set aside.

4. Sauté the pancetta in the pan drippings until it begins to brown. Add the onion and fennel and cook until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in remaining wine and sage. Use a wooden spoon to scrape up the brown bits that have stuck to the pan. When wine begins to evaporate add about ½ cup of chicken stock. Let sauce reduce and add more stock if you want more liquid. Return the mushrooms and chicken to the pan and stir. Lower heat to medium-low and cover. Let chicken simmer for 10-15 minutes until chicken is cooked through.

5. Meanwhile, cook linguine in a large pot of salted boiling water. When pasta is al dente drain and add the remaining butter to the pot (optional) toss pasta in butter to coat and add about ½ cup romano cheese and toss. Toss pasta with half the sauce and chicken and add the remaining chicken and sauce to top the pasta in each plate.

Click here for a printable version of this recipe.