Cook Date: March 23, 2019
I’ve made this dish many times before and have blogged about a few times including most recently in 2016. I’m blogging about it here mostly because I used my new lighting setup – two flashes mounted on stands shooting through white umbrellas. But also because it’s so good and so easy.
Start with a couple of pounds of bone in, skin on chicken thighs along with a few stalks of celery, a few carrots, a cup of frozen pearl onions, a couple of sprigs of rosemary and a lemon. Add about 3 cups of chicken stock in for braising.
Set the oven to 425°. Roughly chop the celery and carrots.
Zest then juice the lemon and line things up for cooking.
Brown the chicken in two batches in a large Dutch oven.
Sauté the vegetables in a tablespoon or two of the rendered chicken fat. Add the whole rosemary sprigs for the last minute.
Use the lemon juice to scrape up the brown bits in the bottom of the pan. Add the onions, lemon zest, and chicken stock. Then gently place the chicken thighs skin side up in the pot with the skin above the liquid. Cook for 40 minutes basting every so often.
Start some water simmerings. When the chicken is almost done, cook some egg noodles according to package directions. Drain the noodles and put them in a serving bowl. Discard the rosemary sprigs and add the chicken and vegetables on top of the noodles.
Make a simple gravy by mixing 2 Tablespoons of butter with a 2 Tablespoons of all purpose flour then whisk into the chicken stock and simmer until it thickens. Pour the gravy over everything.
Pass the bowl around. We find that pasta bowls are nice for this dish.
If you have guests over, give up on the idea of leftovers for the next day. People will take second helpings.
Comfort food at its finest. Easy, delicious, and good for you.
I originally discovered this recipe on the old Food Network show “How To Boil Water” – back when the Food Network actually had cooking shows. You can also find a copy of the recipe here.