Ingredients:
2 tbsp. vegetable oil
4 tsp. kosher salt, divided
2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
8 c. low-sodium chicken stock
4 c. cold water
2 sprigs fresh thyme
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 c.)
2 stalks celery, sliced ⅛” thick (about 1 1/4 c.)
1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 c.)
6 oz. wide egg noodles
1 tsp. freshly ground black pepper
1/4 c. finely chopped fresh parsley
Directions:
- Step 1In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 teaspoons salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more.
- Step 2Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
- Step 3Transfer chicken breasts to…
Continue reading directions with a video on the next page
Savoring Grapes Year-Round: A Simple Preservation Method
THE MIXTURE THAT WILL MAKE YOUR HOME SMELL SO WONDERFUL… YOUR NEIGHBORS WILL ENVY YOU
Garlic and Herb Baked Potatoes
Crock Pot Brown Sugar Pineapple Ham
chicken wings
Lose 10Lbs In 10 Days – Get Flat stomach
Powerful Green Blend to Cleanse Your Liver, Colon, and Reduce Abdominal Inflammation
Got redness and pain around the edges of my toenails. Doc appointment is far off. What can I do now?
We affectionately call this ‘Nana’s Sweet Dream.’ It’s the ultimate comfort dessert, and I’m always asked to make a double batch!
