Chicken with Fennel-Cream Sauce and Penne

Name: Chicken with Fennel-Cream Sauce and Penne
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps butter; 2 carrots, quartered; 2 ribs celery, quartered; 79 milliliters dry white wine; 1 Tbsp EVOO; 4 servings Chopped fennel fronds; 1 medium bulb fennel, thinly sliced; 4 servings Chopped fresh tarragon; 1 head spring garlic or hard neck garlic, cloves peeled and thinly sliced; 4 servings Salt and ground white pepper; 237 milliliters heavy cream; 1 lemon, sliced; 1 large onion, quartered with root end attached; 4 servings Parmigiano-Reggiano; 454 grams penne pasta; 9 servings A few black peppercorns; 118 milliliters pine nuts, toasted; 9 servings A few stems fresh rosemary; 4 servings Salt; 1 large sweet onion, thinly sliced; 9 servings A few stems fresh thyme; 2 kilograms whole chicken

Chicken with Fennel-Cream Sauce and Penne might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 73g of protein, 86g of fat, and Head to the store and pick up heavy cream, salt and ground pepper, pine nuts, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes about 1 hour and 55 minutes.

Instructions

Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.

Ingredients you will need

Peppercorns

Bay Leaves

Rosemary

Carrot

Meat

Celery

Lemon

Onion

Stock

Thyme

Water

Salt

Equipment you will use

Pot

For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat.

Ingredients you will need

Butter

Pasta

Extra Virgin Olive Oil

Equipment you will use

Sauce Pan

Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.

Ingredients you will need

Fennel

Garlic

Onion

Wine

Equipment you will use

Wooden Spoon

Frying Pan

Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup reserved poaching liquid (or chicken stock). Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes.

Ingredients you will need

Chicken Stock

White Pepper

Heavy Cream

Fennel

Sauce

Salt

Equipment you will use

Food Processor

Blender

Pot

Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.

Ingredients you will need

Whole Chicken

Sauce

Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta until al dente. Scoop out a bit of the cooking liquid and add it to the sauce to thin it slightly.

Ingredients you will need

Pasta

Sauce

Water

Salt

Equipment you will use

Pot

Drain the pasta, then add it to the sauce and toss to combine.

Ingredients you will need

Pasta

Sauce

Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.