French White Burgundy Chicken and Egg Noodles
(from saymyname’s recipe box)
Source: Rachael Ray
Serves 6 peopleCategories: Chicken, Main Dish, Rachael Ray
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 slices good quality bacon, chopped
- 1/2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 lbs chicken tenders, cut into 1 1/2 to 2-inch pieces
- salt and pepper
- 1/2 lb button mushroom, quartered
- 3 celery ribs, from the heart of the stalk and leafy tops chopped
- 1 carrot, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 tablespoons chopped fresh thyme
- 4 tablespoons butter, divided
- 2 cups white french Burgundy wine, 1/3 bottle
- 1 cup chicken stock
- 2 cups frozen pearl onions
- 1 lb extra-wide egg noodles
- freshly grated nutmeg, to taste
- handful flat leaf parsley, finely chopped
Directions
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Heat a Dutch oven over medium-high heat with extra-virgin olive oil.
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Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
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Heat a pot of water to boil for egg noodles.
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While bacon crisps, scatter 1/2 cup flour on a shallow dish.
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Season the chopped chicken with salt and pepper and add to flour.
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Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings.
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Lightly brown the chicken about 3 minutes on each side then remove.
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Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them.
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Scoot vegetables off to the sides of the pan forming a well.
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Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock.
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Add chicken back to the pan and stir in the onions.
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Simmer the chicken 10 minutes. Adjust seasoning.
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Salt water for egg noodles.
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Add noodles and cook to al dente.
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Drain noodles and return to hot pot.
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Add 2 tablespoons butter to noodles and toss to melt.
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Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.