Ingredients: |
Ingredients: 3½ pounds bone-in chicken pieces, preferably dark meat
1½ tsp kosher salt, plus more as needed
½ tsp freshly ground black pepper
4 T (½ stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 onion, peeled and diced
1 turnip, peeled and diced
4 garlic cloves, smashed
¼ cup all-purpose flour
1-2 quarts chicken stock (see personal note)
1-pound bag extra wide egg noodles
Chopped fresh parsley or celery leaves for serving
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Directions: |
Directions:1. In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
2. In a large skillet on the stove or in the Instant Pot on the sauté function, melt 2 tablespoons of the butter. Add the chicken pieces, in batches if needed, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
3. Add the remaining 2 tablespoons butter to the Instant Pot or skillet and stir in carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. If using the Instant Pot to sauté, stir in the chicken stock, scraping up the browned bits from the bottom of the pot. If using a skillet on the stovetop, transfer veggies to the Instant Pot, scraping browned bits with them, and add chicken stock. Nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bone and skin and tear the meat into chunks.
4. Bring the broth and vegetables in the pot to a boil using the sauté function. Add the egg noodles and cook al dente. Stir the chicken back into the pot to warm it up, and serve it topped with parsley or celery leaves. |
Personal
Notes: |
Personal
Notes: Using the Instant Pot to brown the chicken and vegetables saves cleaning a skillet and stove. Using a large skillet saves the time of having to brown the chicken pieces in batches.
I am liberal with the vegetable quantities. Adding a second turnip imparts a unique flavor to the dish, but not a dominant turnip flavor.
I usually add 1 quart of chicken stock in Step 3 for pressure cooking the chicken, and then add a 2nd quart in Step 4 when I boil the noodles. This makes the dish a little more soupy, although the leftover noodles absorb the broth, making eating leftovers less soupy but still delicious.
This is Jane's most requested dinner.
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