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Ingredients
- 1 lb mushrooms
- 1 c red wine
- 1/2 c flour
- pepper
- 1 cut up chicken
- 4 T butter
- 2 T olive oil
- 4 oz pancetta, diced
- 1 med red onion, diced
- 1/2 bulb fennel, chopped
- 1 T minced garlic
- 1 T fresh sage
- 2 T balsamic
- 1 lb dry pappardelle
Preparation
Step 1
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Sauté mushrooms in butter in a large ovenproof sauté pan over medium-high heat, stirring often. When mushrooms are soft, they will give off liquid, reduce the heat to medium and cook until the liquid evaporates.
Add
½ cup of red wine – I used Merlot – increase the heat to high until most of the wine evaporates. Take mushrooms out of pan and put in a bowl – set aside. Wipe the pan clean and return to stove top. Dredge chicken in flour and pepper and shake off the excess. Melt 2 tablespoons of butter with 2 tablespoons of olive oil in pan and put the flour coated chicken and brown all sides over medium heat. Remove chicken from pan and put on plate. Set aside.
In the drippings from the chicken – add the pancetta – sauté until the pancetta begins to brown. Add the onion and fennel, cook until the onion becomes softened and the fennel becomes a light brown. Stir in garlic and cook for an additional 2 – 3 minutes more. Increase the heat to high and stir in the wine and sage. Remove from the heat and add the sautéed mushrooms.
Return the browned chicken back to the pan, cover and put in oven @ 325 degrees and cook for 45 min to an hour. Remove from the heat and add the balsamic vinegar. During the last 15 min of the chicken cooking prepare the pasta. Cook according to package directions and serve with chicken and mushroom sauce.
Wheat Berry Salad
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