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1
Heat 1 tablespoon olive oil in a large skillet over medium heat.
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2
Add the pancetta and cook until brown and crispy about 8 minutes.
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3
Remove with a slotted spoon to a plate lined with a paper towel.
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4
To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes.
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5
Remove from the pan and set aside on a baking sheet.
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6
While the onions cook, add the flour to a glass baking dish and season with salt and pepper.
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7
Add the chicken and toss to coat.
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8
To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste.
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9
Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
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10
Shake off any excess flour from the chicken and put on a plate.
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11
Add 3 tablespoons olive oil to the skillet and add the chicken.
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12
Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.
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13
Turn the heat to medium and add the garlic and tomato paste.
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14
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.
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15
While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes.
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16
If sauce is too thick add remaining red wine.
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17
Add butter, taste and adjust seasonings, if necessary.
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18
Bring a large pot of water to a boil over medium-high heat.
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19
Add the pasta and cook until al dente about 8 to 10 minutes.
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20
Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce.
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21
Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.
