Pappardelle With Chicken Mushrooms Wine

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A rich chicken dish full of wonderful flavor's and texture. do not pass this one up. From cuisine at home.

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Steps

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Preheat oven to 325f.

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Saute mushrooms in butter in a large ovenproof saute pan over med-high heat , stirring frequently.

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When they soften and give off liquid , reduce heat to med , cook until liquid evaporates.

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Stir in the first 1 / 2 cup of red wine.

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Increase the heat to high and boil until most of the wine evaporates , remove and set aside.

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Wipe out pan and return it to the stove top.

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Brown the chicken in butter and oil in the saute pan over med heat , remove and set aside.

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Saute the pancetta in the pan drippings , cooking until it begins to brown.

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Add the onion and fennel , cooking until the onion softens and fennel begins to brown.

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Stir in garlic and cook 2-3 minutes more.

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Increase heat to high and stir in the next 1 / 2 cup wine and sage.

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Remove from heat and add the sauteed mushrooms.

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Return the chicken to the pan , cover tightly , transfer to the oven and bake until the meat is tender and the internal temp is 170f , about 40 minutes.

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Remove from heat oven and stir.

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Ingredients

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mushroom, dry red wine, flour, salt, fresh ground pepper, whole chickens, butter, extra virgin olive oil, pancetta, red onion, fennel bulb, garlic, fresh sage leaf, balsamic vinegar, noodles