Burgundy Chicken Over Buttered Egg Noodles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• salt
• 1 1/2 lbs wide egg noodles
• 6 tablespoons butter
• 1/2 cup fresh flat-leaf parsley, coarsely chopped
• black pepper
• 4 tablespoons extra virgin olive oil
• 6 (6 ounce) boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups burgundy
• 1 (16 ounce) bag frozen pearl onions, defrosted and patted dry on kitchen towels
• 4 garlic cloves, smashed
• 1/2 lb baby carrots
• 5 celery ribs
• 6 fresh thyme sprigs
• 2 bay leaves
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 (10 ounce) package frozen peas, defrosted

Recipe

• 1 bring a large pot of water to a boil over high heat; add in salt and egg noodles; cook according to package directions; drain the noodles well, then transfer them to a large bowl.
• 2 add 3 tablespoons butter, the parsley, and a little salt and pepper; keep warm.
• 3 while the water is coming to a boil, preheat a large nonstick skillet with 2 tablespoons oil over med-high heat.
• 4 preheat a large dutch oven over medium heat.
• 5 season the chicken with salt and pepper; add half the chicken to the skillet; brown for about 2 minutes on each side.
• 6 remove the browned chicken to a plate and return the skillet to the heat.
• 7 add a little more oil and the remaining chicken; brown on both sides.
• 8 combine all the browned meat and deglaze the pan with 1 cup wine, using a wooden spoon to scrape up all the brown bits; remove pan from heat.
• 9 while the first batch of chicken is cooking, add the remaining 2 tablespoons of oil and 3 tablespoons butter to the dutch oven.
• 10 once the butter starts to bubble, add the pearl onions and garlic cloves; brown them for 4-5 minutes, until they are nice and brown all over.
• 11 cut the baby carrots into half lengthwise and cut the celery into 1 ½ to 2 inch pieces.
• 12 strip the leaves off the thyme sprigs and chop.
• 13 add the baby carrots, celery, thyme, and bay leaves to the pearl onions and season with salt and pepper.
• 14 cook the vegetables, stirring them frequently, for 2 minutes.
• 15 sprinkle them with the flour and cook for 1 minute, then add the remaining cup of wine and the liquid from the chicken skillet.
• 16 add the chicken stock and bring everything up to a bubble, then add reserved chicken and simmer everything together for 10 minutes.
• 17 add the peas and cook about 1 minute, until heated through; discard the bay leaves.
• 18 serve over buttered noodles.