Recipe by Chef JAB
This recipe is very old and not sure where it came from. I have been preparing this dish since 1972.
Top Review by Kayne
It was delicious, but next time I make it I think I will make more sauce. There was not quite enough to cover the chicken and the noodles. However, I will DEFINITLY be doing it again!
- 3 tablespoons vegetable oil
- 6 chicken legs
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup chicken broth
- 12 ounces noodles
- 3 tablespoons butter
- 1 teaspoon chopped chives
- 2 teaspoons cornstarch
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped parsley
Directions See How It's Made
- Heat oil in a large skillet and brown the chicken legs on both sides.
- Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Discard the browning oil and replace it with 1/4 cup of the chicken broth.
- Cover pan and cook until tender, about 30 minutes.
- Cook and butter the noodles, season with the remaining salt, pepper and chives.
- Remove the chicken pieces to a serving platter.
- Skim fat from the juices and add 1/3 cup of chicken broth to the pan, scrape well to dissolve all the chicken cooking juices and bring to boil.
- Dissolve the cornstarch in the remaining cold chicken broth and add to the skillet and stir until thickened.
- Remove from heat and let cool a minuite or so and stir in the mustard.
- Do not reboil.
- Strain the sauce into a small bowl.
- Add 1 teaspoon of chopped parsley.
- Spoon the sauce over chicken and surround it with the noodles.