French White Burgundy Chicken And Egg Noodles
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1
Salt4 tbsps
Butter (divided)1 cup
Chicken Stock2 cups
Pearl Onion (frozen)450 g
Wide Egg Noodle (extra-)Directions:
1
Heat a Dutch oven over medium-high heat with extra-virgin olive oil
2
Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon
3
Heat a pot of water to boil for egg noodles
4
While bacon crisps, scatter 1/2 cup flour on a shallow dish
5
Season the chopped chicken with salt and pepper and add to flour
6
Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings
7
Lightly brown the chicken about 3 minutes on each side then remove
8
Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme
9
Cook vegetables 5 to 6 minutes to tenderize them
10
Scoot vegetables off to the sides of the pan forming a well
11
Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour
12
Whisk wine into roux, shake pan to combine then stir in stock
13
Add chicken back to the pan and stir in the onions
14
Simmer the chicken 10 minutes
15
Adjust seasoning
16
Salt water for egg noodles
17
Add noodles and cook to al dente
18
Drain noodles and return to hot pot
19
Add 2 tablespoons butter to noodles and toss to melt
20
Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley