Skip to main content
PBS logo

Favorite Recipes: Pappardelle with Chicken, Mushrooms and Wine

Recipe Author

Name: Amber E. (arenee1999)
Total Recipes: 2



Pappardelle with Chicken, Mushrooms and Wine

Dish: DInner
Dish Type: Poultry
Difficulty: 4 / 10
Prep Time:
Cook Time:

  • 1 Pound - Baby Bella Mushrooms, quartered
  • 1/2 cup - Red Wine
  • 1/2 cup - Flour
  • 1 teaspoon - Sea Salt (or Kosher Salt)
  • - Freshly Ground Black Pepper
  • 1 - Whole, cut-up Chicken
  • 2 Tablespoons - Butter
  • 2 Tablespoons - Olive Oil
  • 4 Ounces - Pancetta or Bacon, diced
  • 1 Medium - Red Onion, Diced
  • 1/2 pound - Fennel (Anise), bulb only, cut into strips
  • 3 teaspoons - Garlic, minced
  • 1/2 cup - Red Wine
  • 1 Tablespoon - Fresh Sage, minced
  • 2 Tablespoons - Balsamic Vinegar
  • 1 pound - Dry Pappardelle or Egg Noodles

Preheat oven to 325* F. Sauté mushrooms in 2T. butter. After they soften, reduce heat to medium; cook

until liquid evaporates. Stir in 1/2 cup wine, reduce by 1/2 to 3/4. Remove from pan (with juices) and set aside.

Combine flour, salt and pepper. Dredge chicken in flour mixture. Brown chicken in pan with 2T. butter and oil.

Remove from pan and set aside. sauté pancetta in pan drippings, until it begins to brown. Add onion and fennel.

Cook until onion softens. Stir in the garlic, cook 2-3 minutes. Increase heat, stir in 1/2 cup wine and sage. Remove

from heat; add sautéed mushrooms with their liquid. Return chicken to the pan, cover and bake 40 minutes.

Remove from oven and stir in vinegar. Prepare noodles according to package instructions; drain. Serve chicken

with noodles.


Member Comments

Leave a comment about this recipe...

Pamela S. (jecster)
4/25/2008 12:02 PM ET
Oh, this sounds so good! Thank you for the recipe!