Cooked garlic becomes wonderfully nutty in flavor. Hence what seems to be a huge quantity in this recipe. Just a wonderful dish, this, when the stew is mixed with the noodles and baked!
Preparation Time
20 mins
Cooking Time
1 hr 44 mins
Total Time
2 hr 4 mins
Calories
1243 Calories
Recipe Instructions
Step 1
Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole.
Step 3
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well.
Step 4
Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top.
Step 5
Bake in preheated oven until chicken and noodles are tender, about 30 minutes.
Ingredients
½ teaspoon ground cinnamon
3 tablespoons olive oil
salt and ground black pepper to taste
½ cup chopped fresh parsley
2 tablespoons melted butter
1 cup dry white wine
2 bay leaves
1 (16 ounce) package egg noodles
1 tablespoon dried tarragon
3 pounds chicken legs and thighs on the bone, cut into large chunks
