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French White Burgundy Chicken and Egg Noodles Recipe

French White Burgundy Chicken and Egg Noodles

Recipe courtesy Rachael Ray

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • 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!!

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  • 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!

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  • 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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  • on June 20, 2011

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    Can't believe it only got 4 stars. We loved it and it will become an often used recipe for me.

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  • on May 15, 2011

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    This was the first Rachel dish i made and was very impressed. i couldn't find Burgandy in my local grocery store and i had tons of Pinto Grigio so i just used that and it was great! I omitted the pearl onions and didn't miss them. i definitely used a good amount of salt & pepper. I meant to add garlic like others stated and forgot so i'm sure it would've been even better. I didn't start cooking the egg noodles right away. after it simmered i turned off the heat and let it sit for about 30 minutes and it thickened a lot! Will definitely make this again!

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  • on May 13, 2011

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    This was a great meal! I had to go with a Chardonay since my grocer did not have the Burgundy. I also substituted brussell sprouts for the celery because I am not a fan of it. I also added red pepper flakes to give it a little heat and garlic and I am in HOG HEAVEN!

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  • on April 01, 2011

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    If you like Julia Child's Boeuf Bourguignon....... this is it's chicken equal!!! (I'm not a fan of parsnips--- so they get left out!

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  • on June 01, 2010

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    If you cook a lot you know that the first time you make
    a new recipe, it always take longer than 30 mins.
    You are reading and checking everything.

    Do all of your prep work first.
    Then all you have to do is follow
    the recipe.

    Stop worrying about 30 mins.
    Bev in Ohio

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  • on October 27, 2009

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    My family love this dish, I have made this twice,today I will make it again.Of course as always I add to it and take away,I add my own spices to the chicken,for I find that a lot of the recipes when I go by their spices It taste sort of bland.And it takes more than 30 minutes.

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  • on August 31, 2009

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    Only tweaked this recipe a little bit but it turned out fabulous! I used a regular vidalia onion instead of the pearl since that is what I had on hand. I also added some zest and juice of 1 lemon at the end of cooking and that really brightened up the flavors! I was able to find the wine reasonably priced and for those of you who can't locate this particular white burgundy just look for an unoaked chardonnay.

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