1 lb. mushroom, quartered

1/2 cup dry red wine

1/2 cup flour

1 teaspoon salt

Fresh ground pepper

4 lbs. whole chickens or 4 lbs. rabbit, cut up, washed and dried

2 tablespoons butter

2 tablespoons extra virgin olive oil

4 ounces pancetta or 4 ounces bacon, diced

1 medium red onion, diced

1/2 lb. fennel bulb, bulb only, cut into strips

1 teaspoon garlic, minced

1/2 cup dry red wine

1 tablespoon minced fresh sage leaf

2 tablespoons balsamic vinegar

1 lb. pappardelle noodles

 

Preheat oven to 325°F. Sauté mushrooms in butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates. Stir in the first 1/2 cup of red 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. Brown the chicken in butter and oil (may need to do this in batches) in the sauté pan over med heat, remove and set aside. Sauté the pancetta in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sautéed mushrooms. Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar. While chicken is in the oven prepare pappardelle according to package directions; drain. Serve pappardelle with chicken and mushroom sauce.