I think I will just stew a bit.....

So, for my Try it Tuesday meal I found this recipe in Cuisine at Home, Issue #48.  The name of the recipe is Pappardelle with Chicken, Mushrooms and Wine.  That is quite the name but what it boils down to is a Rustic Chicken Stew so that is what I am naming it!!

This was my very last chicken in the freezer.  The chickens go to the processor next Tuesday so you won't see any more chicken recipes on this site for a week.  I have invited my brother, Dick and his wife, Jackie, to join us for dinner.  I always love spending time with them.

I knew it was going to be a delicious dish.

These are the ingredients.

Mouth-watering.

Sear the mushrooms i butter over high heat.

Then turn the heat to low and allow all the moisture to cook away.

Remove to a bowl and set aside.

Melt the butter and olive oil in the same pan and brown your chicken pieces.

Once browned, remove to a plate and set aside.

Saute your bacon in the same pan.

Add your onion, fennel and garlic.

Continue to saute until tender.

Deglaze pan with wine, stirring to get all the brown bits stuck to the pan.

Add the sage and return the mushrooms and juices to the pan.

Nestle the chicken pieces among the vegetables.

Cover and place in the preheated oven for 45 minutes to an hour.

Remove from oven and let rest while you prepare the noodles per package directions

Place noodles in a serving bowl and top with chicken and sauce.

Rustic Chicken Stew

adapted from Cuisine at Home, #48

1 lb. whole white mushrooms, quartered

4 T. Butter, divided

1 whole chicken, cut into 8 pieces or 1 package of chicken pieces containing 8 pieces.

1/2 c. flour

Salt and pepper to taste

2 T. olive oil

6 strips bacon, diced

1 med. red onion, diced

1 fennel bulb, sliced

3 t. garlic, minced

1/2 c, dry red wine

1 T. fresh sage or 1 t. dry sage leaves

2 T. Balsamic Vinegar

1 lb. Pappardelle Noodles, cooked per package directions.

Melt 2 T. butter in large saute pan over med high heat.  Add mushrooms, season to taste with salt and pepper.  Saute until mushrooms soften and start to give off liquid.  Turn heat down to med. and cook until liquid evaporates.  Remove mushrooms to a bowl and set aside.

Place flour, salt and pepper into a plastic bag.  Put in chicken pieces and shake to coat.  Melt the remaining 2 T. of butter with the olive oil in the same saute pan over med high heat.  Add the chicken pieces, in batches if necessary, and brown on both sides.  Remove to a plate and set aside.

In the same pan, over med high heat, add the bacon and cook until it starts to brown.  Add the onion and fennel.  Cook for a few minutes until the vegetables start to soften.  Add the garlic and cook a few minutes longer.  Turn the heat to high and add the red wine.  Cook and stir to loosen any brown bits stuck to the bottom of the pan.  Remove from heat, add sage and mushrooms along with any juices they have released.  Stir to combine.  

Nestle the chicken pieces in with the vegetables.  Cover and place in an oven, preheated to 350* for one hour.  Remove from oven, drizzle with Balsamic Vinegar, recover and let set for a few minutes while you prepare the noodles per package directions.  Place noodles in the bottom of a pasta bowl and top with Chicken Stew.  Print Recipe

Sharing this recipe at Wednesday Whatsits and Thrifty Thursday

One year ago--Those who Serve and Perhaps I was Reading