Photo: French White Burgundy Chicken and Egg Noodles Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 slices good quality bacon, chopped
- 1/2 cup all-purpose flour plus 2 tablespoons
- 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
- Salt and pepper
- 1/2 pound button mushrooms, quartered
- 3 ribs celery from the heart of the stalk and leafy tops, chopped
- 1 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 tablespoons chopped fresh thyme, 4 to 5 sprigs
- 4 tablespoons butter, divided
- 2 cups white French burgundy wine, 1/3 bottle
- 1 cup chicken stock
- 2 cups frozen pearl onions
- 1 pound extra-wide egg noodles
- Freshly grated nutmeg, to taste
- A handful flat-leaf parsley, finely chopped
Directions
Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
Heat a pot of water to boil for egg noodles.
While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. 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. Scoot vegetables off to the sides of the pan forming a well. 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. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.
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By AmethystAngel
on October 13, 2012
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Excellent, easy, and everyone loved it!! I added some green peas and omitted the parsnips...and used baby bellas instead of button mushrooms. But it couldn't be easier. I also added a little bit of cream to the roux, nice mixed with the wine. Yum-O Rach!!
By njose
Miami, FL
on December 29, 2011
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I followed the recipe with the exception of the parsnips, I just added more carrots, and I used Chardonnay wine. My kids and husband love this and I cook it all the time. It's great for having family over because you aren't stuck in the kitchen and everyone likes it! Even with the pearl onions (my kids ask for extra onions!
By KRickey
Redondo Beach
on September 25, 2011
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This was OK. I have made many of Rachael's recipes and some are great, others are meh. I admit I did not see the episode so I made have not done it exactly right. I think I should have either 1 cut the veggies much, much smaller or 2 used bone in chicken and cooked much longer. That said, the flavor was very good. This is a keeper to work on the right cooking method. BTW, I am a wine educator and unoaked or lightly oaked Chardonnay would work just as well as a white burgundy. Chardonnay is the same grape as white Burgundy or Chablis.
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