CHICKEN WITH FENNEL-CREAM SAUCE AND PENNE
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: 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.
- For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat. 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.
- 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. Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.
- 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. Drain the pasta, then add it to the sauce and toss to combine. Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.
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Gabino Pascual
[email protected]I would not recommend this recipe.
Asad Maxamad
[email protected]This recipe was a disaster. The sauce curdled and the chicken was raw.
Parsha Deejay
[email protected]The chicken was dry and overcooked.
Ahmed Riad
[email protected]This dish was a bit too rich for my taste. I would have preferred a lighter sauce.
Dodo Dodo
[email protected]I found the sauce to be a bit bland. I added some garlic and herbs to taste.
gachagamergirl
[email protected]I would have liked the sauce to be a bit thicker, but overall this dish was very good.
Nathan Venhuizen
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Tiwari Laxmi
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The sauce was so creamy and flavorful that it overpowered the fennel flavor.
Zodwa Chiloane
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Thomas Morris
[email protected]I added a bit of white wine to the sauce and it really brought out the flavor of the fennel.
Confidence Abracadabra
[email protected]I substituted chicken breasts for thighs and it was still delicious. The sauce is so creamy and flavorful.
Valerie Banegas
[email protected]This recipe was easy to follow and the dish turned out great. I will definitely be making it again.
Arbind Sharma
[email protected]I love the combination of fennel and cream sauce. It's so unique and flavorful.
P2dro
[email protected]This dish was a hit with my family! The fennel and cream sauce was rich and flavorful, and the chicken was cooked perfectly. I served it over penne pasta, and it was a delicious and easy weeknight meal.