Can’t get much better than this!
BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES
8 chicken thighs (bone in, skin-on)
2 tablespoons all-purpose flour
2 tablespoons olive oil (plus more if needed)
2 large yellow onions (peeled, thinly sliced)
1 and 1/2 tablespoons tomato paste
2 ribs celery (medium dice)
2 large carrots (peeled, medium dice)
2 cloves garlic (peeled, minced)
1 cup dry white wine
2 cups organic chicken stock
8 sprigs fresh thyme (tied with butcher’s twine)
1 pound extra-wide quinoa flour egg noodles
1/4 cup parsley (roughly chopped)
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 350ºF.
Season the chicken thighs with salt and pepper and sprinkle with flour on both sides.
In a large Dutch oven over medium-high heat, warm the olive oil. Working in batches if necessary, place the chicken, skin side-down in the Dutch oven and sear until deep golden brown, about 4-5 minutes. Flip and remove to a plate.
Reduce heat to medium-low and add the onions to the Dutch oven, adding more olive oil if needed. Season with salt and cook until the onions have caramelized, about 10-15 minutes.
Return the heat to medium and stir in the tomato paste, cooking for 1 minute. Add the celery, carrots and garlic, cooking until soft and translucent, about 2-3 minutes. Add the chicken back to the pan and deglaze with white wine, scraping up any browned bits on the bottom of the Dutch oven. Stir in the chicken stock and thyme bundle, bring to a simmer, and season with salt and pepper. Place the Dutch oven, uncovered, on the center rack of the oven. Roast until chicken thighs are cooked through and tender, about 35-40 minutes. Remove from the oven, remove chicken thighs to a plate and set aside until ready to assemble.
Meanwhile, bring a large pot of salted water to a boil. Cook egg noodles according to package directions, strain, and remove to a large platter. Top the egg noodles with the caramelized onion mixture and arrange chicken thighs, skin side-up on top of the onions. Garnish with parsley and serve.
Tip: Watching your waistline? Substitute the wine for extra chicken stock to cut down alcohol sugars!