Ree Drummond's Wine Roasted Chicken & Pistachio Pesto Pasta | The Pioneer Woman

Inspired by her time in California, Ree makes a bright wine roasted chicken served over pistachio pesto pasta! Filled with fresh and vibrant flavors, this dish promises to be a crowd-pleaser! #ReeDrummond #ThePioneerWoman #FoodNetwork #RoastedChicken #PestoPasta Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4k1ftvQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Wine Roasted Chicken Recipe courtesy of Ree Drummond Level: Easy Total: 1 hr Active: 30 min Yield: 6 servings Ingredients 1/3 cup all-purpose flour Kosher salt and freshly ground black pepper 6 chicken thighs, bone in and skin on 2 tablespoons extra-virgin olive oil, preferably from California One 10-ounce package sliced white mushrooms 1 medium shallot, thinly sliced 1 small head fennel, thinly sliced (about 3 cups) 1/2 cup white wine, such as Chardonnay, preferably from California 1/2 cup chicken broth 2 cloves garlic, minced 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 lemon, zested and juiced, plus thinly sliced lemon, for garnish Pistachio Pesto Pasta, recipe follows, for serving, optional Fresh basil leaves, for garnish Pistachio Pesto Pasta: Kosher salt and freshly ground black pepper 1 pound fettuccine 1 cup roasted shelled pistachios 3/4 cup fresh basil leaves, plus more for garnish 1/2 cup extra-virgin olive oil 1/4 cup grated Parmesan, plus more for serving 3 cloves garlic, roughly chopped Zest and juice of 1 lemon Directions Preheat the oven to 400 degrees F. Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess. Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside. Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes. Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices. Pistachio Pesto Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined. Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Wine Roasted Chicken & Pistachio Pesto Pasta | The Pioneer Woman | Food Network https://youtu.be/bVCtmj-THac