It took me a while, but I was fueled by wine and everything went well. It was so, so good.
First, you saute pancetta (I used bacon) in olive oil until crispy and try not to eat them after you remove them.
A difficult task for me.
In the same pan, caramelize some white pearl onions-- which I used instead of Boitano's cipollini onions-- for about 10 minutes. Then, remove and set aside.
Saute some mushrooms, then remove.
After dredging bite-sized chicken pieces in flour, salt, and pepper, brown them for about 6+ minutes. Remove and set aside.
With your mushrooms, onions and chicken all set aside, toss a couple cloves of garlic (minced) and 2 tablespoons of tomato paste (LOVE the squeeze tube kind) into the pan and cook for three minutes.
Pour 3/4 a medium-sized bottle of wine into the pan, deglazing it. Add the leaves from 3 sprigs of thyme. Make sure to scrape all the brown bits! Mmm.
Throw the chicken, mushrooms and onions back in and simmer over medium until the wine reduces down. Salt and pepper, to taste.
After everything has cooked down, stir in about a tablespoon of fatty, delicious, unsalted butter and sprinkle some fresh parsley on it. Slather all over pasta. Sprinkle the bacon on! Proceed to stuff face.
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