10 chicken thighs
Kosher salt & fresh ground pepper
1 TB peanut oil
3 TB butter, unsalted - softened
4 carrots, cut on the bias
4 celery stalks, cut on the bias
2 lemons, juiced
2.5 cups chicken broth
2 TB lemon zest
2 TB all-purpose flour
12 oz egg noodles

Preheat oven to 425.

Season chicken generously with S&P. Heat oil and 1 TB butter over med-high heat. Lay chicken pieces skin-side down in the skillet. Cook about 8 minutes, until golden brown on both sides, turning once about halfway through. Transfer to plate. (Do this in 2 batches if necessary)

Reduce heat to medium. Add carrots & celery, and cook until just tender, about 10 minutes. Add lemon juice and scrape up any browned bits. Add the broths, lemon zest, and 1 tsp salt. Bring just to a boil.

Return the chicken to the pot, skin-side up, being sure that the skin is just over the surface of the liquid. Now place the stew in the oven and cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown (about 40 minutes). Meanwhile, boil 12 oz of egg noodles. Also, use a fork to work the remaining 2 TB of butter into the 2 TB of flour, to make a paste.

Remove the stew from the oven. Remove the chicken to a separate plate. Remove skin & bones. Chop or shred chicken as desired, and mix back into stew. Whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thick. Serve with egg noodles.

Number of Servings: 8

Recipe submitted by SparkPeople user STRINGI719.

 

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