Louisiana Chicken With Egg Noodles
|Vegetable oil||1 Tablespoon|
|Broiler fryer chicken||3 Pound, cut into pieces|
|Yellow onion||1 Large|
|Carrots||2 Large, peeled|
|Celery stalks||2 , chopped|
|Chicken stock/Low- sodium chicken broth||2 Cup (32 tbs)|
|Thyme leaves||1 Teaspoon, dried|
|Wide egg noodles||4 Cup (64 tbs)|
|Butter margarine||1⁄2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Low fat milk||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Black pepper salt||1⁄2 Teaspoon|
|Parsley||1⁄4 Cup (4 tbs), minced|
1. ln a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 minutes on each side or until browned, then transfer to a plate with a slotted spoon.
2. Add the onion, carrots, and celery to the skillet and saute for 5 minutes or until tender. Return the chicken, along with any juices that have collected, to the skillet; add the stock, thyme, and bay leaf and bring to a boil.
3. Lower the heat, cover, and simmer for 45 minutes or until the juices run clear when a thigh is pricked with a fork. Discard the bay leaf; reserve the cooking liquid, skimming off any fat. Line a warm serving platter with the noodles and arrange the chicken on top. Cover with aluminum foil to keep warm.
4. In the same skillet, melt the butter over moderate heat. Add the flour and cook for 1 minute or until bubbly. Whisk in the milk and the cooking liquid from the chicken. Cook for 3 minutes or until thickened, then remove from the heat. Stir in the lemon juice, salt, and pepper. Ladle the gravy over the chicken and top with the parsley. Serve with Chopped Tomato Salad.