Brian Boitano's Coq Au Vin-guine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup Olive Oil6 slices bacon, chopped1 meduim onion, minced1/2 cup flourSalt and pepper to taste3-4 chicken breasts, cut into bite-sized pieces1 cup diced mushrooms2 cloves garlic, minced2 Tbsp tomato paste1 bottle red wine1 Tbsp thyme1 Tbsp butter1 pound linguine1 Tbsp fresh parsley
In large pot, start water to boil linguine. Add linguine once your sauce is almost done so they will be ready at close to the same time.
Heat 1 Tbsp of Olive oil in large skillet over meduim heat and cook bacon until crispy. Set aside, keeping bacon fat in skillet. Add onion and cook until it just starts to carmelize, about 10 minutes. While onions cook, add flour to Ziplock bag and add chicken. Toss around to get chicken coated. Set aside. Remove onions from skillet and set aside on baking sheet. Add 3 Tbsp olive oil to the skillet , add mushrooms amd salt and pepper to taste. Saute until brown, about 6 minutes. Set aside on baking sheet next to onions. Shake off excess flour from chicken, add 3 Tbsp olive oil to the skillet and add chicken. Cook unilt brown and done, around 6 minutes. Transfer to baking sheet with mushrooms and onions. Put tomato paste and garlic in skillet on meduim heat. Cook 2 minutes and then deglaze pan with 1/2 bottle of wine, making sure to scrape up the brown bits on the bottom. While the wine comes to a simmer, add thyme, chicken, mushrooms, onions and let simmer for 3 minutes. If sauce is too thick add more wine to desired thickness. Add butter, stir until melted and taste to adjust seasonings, if needed.
Drain pasta, transfer to large serving bowl and top with chicken and wine sauce. Garnish w/parsley and crumbled bacon.
Number of Servings: 8
Recipe submitted by SparkPeople user DRAYOKI.
Heat 1 Tbsp of Olive oil in large skillet over meduim heat and cook bacon until crispy. Set aside, keeping bacon fat in skillet. Add onion and cook until it just starts to carmelize, about 10 minutes. While onions cook, add flour to Ziplock bag and add chicken. Toss around to get chicken coated. Set aside. Remove onions from skillet and set aside on baking sheet. Add 3 Tbsp olive oil to the skillet , add mushrooms amd salt and pepper to taste. Saute until brown, about 6 minutes. Set aside on baking sheet next to onions. Shake off excess flour from chicken, add 3 Tbsp olive oil to the skillet and add chicken. Cook unilt brown and done, around 6 minutes. Transfer to baking sheet with mushrooms and onions. Put tomato paste and garlic in skillet on meduim heat. Cook 2 minutes and then deglaze pan with 1/2 bottle of wine, making sure to scrape up the brown bits on the bottom. While the wine comes to a simmer, add thyme, chicken, mushrooms, onions and let simmer for 3 minutes. If sauce is too thick add more wine to desired thickness. Add butter, stir until melted and taste to adjust seasonings, if needed.
Drain pasta, transfer to large serving bowl and top with chicken and wine sauce. Garnish w/parsley and crumbled bacon.
Number of Servings: 8
Recipe submitted by SparkPeople user DRAYOKI.
Nutritional Info Amount Per Serving
- Calories: 557.8
- Total Fat: 19.7 g
- Cholesterol: 75.1 mg
- Sodium: 329.0 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 3.7 g
- Protein: 37.5 g
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