Diane's 30 Minute Coq Au Vin

3 boneless chicken breasts, cut into chunks
4 ounces pancetta, diced (I find it dices easier when it is partially frozen)
1 can cream of mushroom soup
3/4 cup red wine
3/4 cup boiling water
1 ounce dried porcini mushrooms
1 medium onion, in large dice
2 cloves garlic, minced
2-4 ounces unsalted butter
2 tablespoons olive oil
Freshly ground pepper

Empty can of mushroom soup into a bowl. In the can place the dried porcini mushrooms crushed up in smaller pieces. Pour boiling water into the can to the halfway point and let sit to cool.

In skillet (preferably NOT non-stick), melt 2 tablespoons butter over low heat. Add oil and onion and pancetta. Cook slowly, do not let onion color. Raise heat and add chicken and garlic and cook until all pinkness of chicken is gone and some browning has occurred. Remove chicken from pan. Add red wine and scrape up bits. Return chicken to the pan.

Mix the cooled porcini mushroom mixture with the bowl of cream of mushroom soup. Pour over the chicken in the pan. Bring to a slow simmer stirring occasionally to mix all ingredients. Add the other 2 tablespoons of butter and let melt and blend in.

Serve over rice or noodles. Garnish with parsley.


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