Recipes

preheat oven to 325 degrees saute mushrooms in butter in a large ovenproof saute pan over med-high heat, stirring frequently. when they soften and give off liquid, reduce heat to medium, cook until liquid evaporates. stir in the wine. increase the heat to high and boil until most of the wine evaporates; remove and set aside. wipe out pan and return it to the stove top. combine flour, salt, and pepper on a plate. dredge each piece of chicken in the flour and shake off the excess. brown the chicken in butter and oil (in batches if necessary) in the saute pan over med-high heat, remove. set aside. saute pancetta in the pan drippings. cooking until it begins to brown. add onion and fennel. cook until the onion softens and fennel begins to brown. stir in garlic and cook another 2-3 min more. increase heat to high and stir in wine and sage. remove from heat and add sauted mushrooms. return chicken to the pan, cover tightly; transfer to the oven and bake until meat is tender and the internal temp is 170 degrees.; about 40 min. remove from oven and stir in vinegar. prepare pappardelle according to package directions; drain. serve immediately w/ chicken and mushroom sauce.1 lb mushrooms, quartered 1/2 dry red wine 1/2 c flour 1 tsp salt pepper 4 lbs chicken, diced 2 tbs butter 2 tbs EVOO 4oz pancetta or bacon, diced 1 med red onion, diced 1/2 lb fennel, bulb only, cut into strips 3 tsp garlic, minced 1/2 c dry red wine 1 tbs minced sage leaves 2 tbs balsamic vinegar 1 lb pappardelle pasta or egg noodles