Grandma Raneri was excited to share this magic dish with its layers of flavor. The tender chicken, earthy mushrooms and fennel, and aromatic garlic create a hearty base, while the red wine adds depth and a touch of elegance. The sauce binds everything together, and the balsamic brings in an umami kick. Each bite is a blend of savory and slightly tangy notes, all clinging to those wide, flat pappardelle noodles. It’s comforting yet sophisticated, making it a standout dish every time. 🍝🍷
Bonnie’s Chicken, Mushroom & Pappardelle
Ingredients
- 1 lb pappardelle pasta
- 2 tbsp butter
- 1 lb mushrooms quartered
- ½ cup dry red wine
- 2 lb chicken breast cut into bite-sized pieces
- ½ cup all-purpose flour
- 1 tsp salt kosher
- pepper fresh ground
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 4 oz pancetta or bacon diced
- 1 red onion diced
- ½ lb fennel bulb cut into strips
- 3 tsp garlic minced
- ½ cup dry red wine
- 1 tbsp sage leaves minced
- 2 tbsp balsamic vinegar
- 1/2 cup parmesan cheese grated
- Salt and pepper to taste
Instructions
- Preheat oven to 325˚F
- Heat the butter in a large skillet over medium-high heat. Add mushrooms. Sauté until soften and they give off liquid. Stir until liquid evaporates
- Stir in ½ cup of dry red wine. When wine is almost evaporated, remove from heat and set aside in a bowl. Wipe out pan.
- Combine Dredge ingredients and dredge chicken.
- Brown chicken in 2T butter and 2T olive oil in batches. Remove the chicken and set aside.
- Sauté the pancetta or bacon unit browned. Add the onion, fennel and cook until onion softens and the fennel begins to brown. Stir in garlic and cook for 3 more minutes.
- Increase to high and stir in wine and sage. Cook for two minutes
- Return the mushrooms and the chicken to the pan and cover tightly. Place into oven for 40 minutes.
- Remove from oven and stir in balsamic vinegar.
- Cook the pappardelle according to the package instructions. Drain and serve immediately with chicken and mushroom sauce.