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Pappardelle with Chicken, Mushrooms and Wine

Pappardelle with Chicken, Mushrooms and Wine is built on Mushrooms Quartered, Butter, Dry Red Wine, All Purpose Flour, and T Sea Or Kosher Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1
• Black Pepper
• 1
• 2 tbsp
• 2 tbsp
• 4 oz
• 1
• 1/2 lb
• 3
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 1 lb

Method (preview)

1. 1

   Preheat oven to 325F.

2. 2

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

3. 3

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

4. 4

   Stir in the wine.

5. 5

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

6. 6

   Wipe out pan and return it to the stove top.

7. 7

   Combine the flour, salt, and pepper on a plate.

8. 8

   Dredge each piece of chicken in the flour and shake off the excess.

9. 9

   Brown the chicken in butter and oil (in batches if necessary) in the saute pan over medium heat; remove, set aside.

10. 10

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

11. 11

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

12. 12

    Stir in garlic and cook 2 to 3 minutes more.

13. 13

    Increase heat to high and stir in wine and sage.

14. 14

    Remove from heat and add the sauteed mushrooms.

15. 15

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

16. 16

    Remove from oven and stir in vinegar.

17. 17

    Prepare pappardelle according to package directions; drain. Serve immediately with chicken and mushroom sauce.