One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
2 tablespoons butter
1 tablespoon EVOO
1 medium bulb fennel, thinly sliced
1 head spring garlic or hard neck garlic, cloves peeled and thinly sliced
1 large sweet onion, thinly sliced
1/3 cup dry white wine
1 cup heavy cream
Salt and ground white pepper
1 pound penne pasta
1/2 cup pine nuts, toasted
Chopped fennel fronds
Chopped fresh tarragon
If you are not serving the chicken immediately, cool the chicken-sauce mixture and refrigerate. Reheat in a saucepan over medium-low heat.
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