Recipe of the Week

[arenee1999]

Pappardelle with Chicken, Mushrooms and Wine

2 Tablespoons butter
1 lb. baby bella mushrooms, quartered
1/2 cup red wine
1/2 cup flour
1 teaspoon sea salt (or kosher salt)
freshly ground pepper
1 whole cut-up chicken
2 Tablespoons butter
2 Tablespoons olive oil
4 oz. pancetta or bacon, diced
1 medium red onion, diced
1/2 lb. fennel, bulb only, cut into strips
3 teaspoons garlic, minced
1/2 cup red wine
1 Tablespoon fresh sage, minced
2 Tablespoons balsamic vinegar
1 lb. dry pappardelle or egg noodles

Preheat oven to 325* F. Saute mushrooms in 2T. butter. After they soften, reduce heat to medium; cook
until liquid evaporates. Stir in 1/2 cup wine, reduce by 1/2 to 3/4. Remove from pan (with juices) and set aside.
Combine flour, salt and pepper. Dredge chicken in flour mixture. Brown chicken in pan with 2T. butter and oil.
Remove from pan and set aside. saute pancetta in pan drippings, until it begins to brown. Add onion and fennel.
Cook until onion softens. Stir in the garlic, cook 2-3 minutes. Increase heat, stir in 1/2 cup wine and sage. Remove
from heat; add sauted mushrooms with their liquid. Return chicken to the pan, cover and bake 40 minutes.
Remove from oven and stir in vinegar. Prepare noodle according to package instructions; drain. Serve chicken
with noodles.

Comments

[musesrealm.livejournal.com]

This sounds really good! And come Summer, I'll have all of the herbs fresh from my garden. Thanks for sharing!