White Burgundy Chicken over Buttered Egg Noodles

Rachael Ray

• Ready In: 1 hr
• Serves: 6

Ingredients

•  salt
• 1 1⁄2 lbs  wide egg noodles
• 6  tablespoons butter
• 1⁄2 cup fresh flat-leaf parsley, coarsely chopped
•  black pepper
• 4  tablespoons extra virgin olive oil
• 6 (6 ounce)  boneless skinless chicken breasts, cut into bite-size pieces
• 2  cups  white burgundy
• 1 (16 ounce) bag  frozen pearl onions, defrosted and patted dry on kitchen towels
• 4  garlic cloves, smashed
• 1⁄2 lb  baby carrots
• 5  celery ribs
• 6  fresh thyme sprigs
• 2  bay leaves
• 3  tablespoons all-purpose flour
• 3  cups  chicken stock
• 1 (10 ounce) package  frozen peas, defrosted

Directions

1. Bring a large pot of water to a boil over high heat; add in salt and egg noodles; cook according to package directions; drain the noodles well, then transfer them to a large bowl.
2. Add 3 tablespoons butter, the parsley, and a little salt and pepper; keep warm.
3. While the water is coming to a boil, preheat a large nonstick skillet with 2 tablespoons oil over med-high heat.
4. Preheat a large Dutch oven over medium heat.
5. Season the chicken with salt and pepper; add half the chicken to the skillet; brown for about 2 minutes on each side.
6. Remove the browned chicken to a plate and return the skillet to the heat.
7. Add a little more oil and the remaining chicken; brown on both sides.
8. Combine all the browned meat and deglaze the pan with 1 cup wine, using a wooden spoon to scrape up all the brown bits; remove pan from heat.
9. While the first batch of chicken is cooking, add the remaining 2 tablespoons of oil and 3 tablespoons butter to the Dutch oven.
10. Once the butter starts to bubble, add the pearl onions and garlic cloves; brown them for 4-5 minutes, until they are nice and brown all over.
11. Cut the baby carrots into half lengthwise and cut the celery into 1 ½ to 2 inch pieces.
12. Strip the leaves off the thyme sprigs and chop.
13. Add the baby carrots, celery, thyme, and bay leaves to the pearl onions and season with salt and pepper.
14. Cook the vegetables, stirring them frequently, for 2 minutes.
15. Sprinkle them with the flour and cook for 1 minute, then add the remaining cup of wine and the liquid from the chicken skillet.
16. Add the chicken stock and bring everything up to a bubble, then add reserved chicken and simmer everything together for 10 minutes.
17. Add the peas and cook about 1 minute, until heated through; discard the bay leaves.
18. Serve over buttered noodles.