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    Braised Chicken Thighs with Sweet Parsnips and Carrots over Egg Noodles

    clock-icon60 minutes
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    Pixicook editorial team

    A hearty and flavorful dish featuring braised chicken thighs with sweet parsnips and carrots served over wide egg noodles.

    Ingredients for Braised Chicken Thighs with Sweet Parsnips and Carrots over Egg Noodles

    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Thighs, skin removed, excess fat trimmed

    0 lb

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    Coarse Kosher Salt

    to taste

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    Freshly Ground Pepper

    to taste

    Substitute chevron-down

    All Purpose Flour

    for dredging

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Red Onion, chopped

    each

    Substitute chevron-down

    Parsnips, peeled, halved lengthwise, cut on the diagonal into 12-mm pieces

    0 lb

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    Carrots, peeled, halved lengthwise, cut on the diagonal into 12-mm pieces

    0 lb

    Substitute chevron-down

    Fresh Sage, minced

    tablespoons

    Substitute chevron-down

    Dry White Wine

    0.25 fluid ounces

    Substitute chevron-down

    Low-Sodium Chicken Broth

    0.25 fluid ounces

    Substitute chevron-down

    Wide Egg Noodles

    0 oz

    Substitute chevron-down

    Fresh Flat-Leaf Parsley, minced

    optional

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Choose the Right Chicken

    Opt for bone-in, skin-on chicken thighs to add flavor and use the rendered fat for sautéing the vegetables.

    Don't Overcook the Vegetables

    Add parsnips and carrots during the braising process to achieve tender yet firm texture.

    Browning Is Key

    Achieve a deep golden-brown sear on the chicken without overcrowding the pan to develop complex flavors.

    Season in Stages

    Season the chicken before browning and the vegetables during sautéing to build layers of flavor.

    Herb Choice

    Use fresh herbs like thyme or rosemary in a bouquet garni for an aromatic braising liquid.


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