Chicken Stew with Peppers and Egg Noodles

1. Season Chicken Thighs

Start by seasoning the chicken thighs generously with kosher salt and freshly ground black pepper. Ensuring the chicken is well-seasoned at this stage enhances the flavor of every bite later on.

2. Cook Peppers

Heat the extra-virgin olive oil in a large 12-inch (30.5 cm) frying pan over medium heat. Once the oil is hot, add the sliced peppers and a pinch of kosher salt. Cook the peppers for about 4-5 minutes until they are lightly browned and starting to soften. This browning process is crucial as it brings out the natural sweetness and flavor of the peppers.

3. Brown Chicken Thighs

Next, push the peppers to the side of the pan and add the seasoned chicken thighs. Brown the chicken for about 7 minutes on each side. Browning the chicken locks in the juices and adds a rich depth of flavor to the dish. The chicken should be nicely browned on both sides.

4. Add Sauce and Simmer

Once the chicken is browned, pour in the Very Mushroomy Porcini Tomato Sauce and add the cooked peppers back into the pan. If needed, add up to 1/2 cup (120 ml) of water to ensure the sauce covers the chicken halfway. Adjust the heat to maintain a gentle simmer and let the chicken cook for about 30 minutes. Simmering allows the chicken to become tender and fully infused with the flavors of the sauce.

5. Cook Egg Noodles

While the chicken is simmering, cook the egg noodles according to the package instructions. Once cooked, toss them with 1-2 tablespoons of unsalted butter and keep them hot.

6. Plate and Serve

When the chicken is tender and cooked through, it's time to plate. Arrange the chicken thighs on a serving dish and pour the rich, flavorful sauce over the top. Sprinkle with the coarsely chopped parsley for a fresh, vibrant finish. Serve the savory chicken and pepper stew over the hot, buttery egg noodles. The combination of tender chicken, savory sauce, and rich buttery noodles is simply irresistible. Enjoy!