Pappardelle with Chicken, Mushrooms & Wine
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INGREDIENTS:
1 4 pound, Whole Chicken, cut up
1/2 cup All Purpose Flour
1 t Kosher Salt
1/4 t Ground Pepper
2 T Olive Oil
4 oz. Pancetta or Bacon, diced
1 Red Onion, diced
1/2 lb. Fennel Bulb, julienned
3 t Garlic
1 T Sage, finely chopped
1 lb. Mushrooms, quartered
4 T Butter
1/2 cup Red Wine
1 cup Chicken Stock
2 T Balsamic Vinegar
1 lb. Dry Pappardelle or Egg Noodles
DIRECTIONS:
Preheat oven to 325˚. Sauté mushrooms in 2 tablespoons of butter and cook until the mushrooms release their water and it evaporates. Stir in a 1/4 cup of wine and cook until wine has reduced. Transfer to a plate.
Combine flour, salt, and pepper. Dredge chicken in flour mixture, coating all sides. Shake off excess. Melt 2 tablespoons butter with the olive oil in a heavy-bottomed pan (Dutch Oven) over medium-high heat. Add chicken pieces. (Work in batches if necessary.) Cook until dark golden brown, 2 to 3 minutes per side. Transfer to a plate.
Brown pancetta in pan drippings. Add onions, fennel and cook until onions are soft, and fennel begins to brown. Add garlic and cook 2 to 3 minutes more, then add sage and remaining red wine. Remove from heat and add the sautéed mushrooms.
Return chicken to pan, add chicken stock and cover tightly. Place in oven, and cook until chicken is very tender, about 40 minutes (internal temperature 170˚). Remove from oven and add vinegar. Transfer chicken pieces to a plate. Cut chicken from bones in large chunks. Discard bones.
Cook noodles according to package directions, drain and stir in remaining 2 tablespoons butter. Transfer to a platter. Serve chicken over Pappardelle noodles.