Braised Chicken Thighs with Sweet Parsnips and Carrots over Egg Noodles

1. Prepare the Chicken Thighs

Remove the skin and trim any excess fat from the chicken thighs. Season the chicken generously with coarse kosher salt and freshly ground pepper. Dredge the chicken thighs in all-purpose flour, ensuring they are evenly coated.

2. Brown the Chicken

In a large nonstick frying pan, warm 1 tablespoon of extra-virgin olive oil over medium-high heat. Once the oil is hot, add the chicken thighs and cook them for about 4 minutes on each side until they turn a light brown color.

3. Sauté the Vegetables

Remove the browned chicken from the pan and set it aside. In the same pan, add the chopped red onion, parsnips, carrots, and minced sage. Season the vegetables with a pinch of salt and pepper. Sauté the mixture for about 10 minutes, stirring occasionally, until the vegetables begin to soften and turn golden.

4. Deglaze the Pan

Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine boil and reduce for about 2 minutes.

5. Braise the Chicken

Return the chicken thighs to the pan and add the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 20 minutes. Turn the chicken thighs halfway through to ensure they cook evenly.

6. Thicken the Sauce

After 20 minutes, uncover the pan and let the mixture simmer for an additional 5 minutes to allow the liquid to thicken slightly.

7. Cook the Egg Noodles

Meanwhile, bring a large pot of salted water to a boil. Cook the wide egg noodles according to the package instructions, usually about 7 minutes. Once cooked, drain the noodles and toss them with the remaining tablespoon of olive oil to prevent sticking.

8. Serve

To serve, divide the egg noodles among warmed plates. Spoon the braised chicken thighs and vegetable mixture over the noodles. If desired, sprinkle with minced fresh flat-leaf parsley for a touch of freshness and color.