How to make it

  • Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
  • Heat a pot of water to boil for egg noodles.
  • While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove.
  • Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them.
  • Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock.
  • Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes.
  • Salt water for egg noodles. Add noodles and cook . Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Sounds really good. Love the sounds of this. Great post.
    Was this review helpful? Yes Flag

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