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Categories:
flour butter onion garlic marjoram leaves rosemary all-purpose chicken broth tomatoes salt ground black pepper bay leaves carrots celery mushrooms Chablis noodles
Viewed: 16 - Published at: 9 years agoIngredients
- 2 (3- to 4-pound) broiler-fryer chickens, quartered, skinned
- All-purpose flour
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon dried marjoram leaves
- 1/4 teaspoon dried rosemary, crushed
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 3 1/2 cups (two 14 1/2-ounce cans) whole tomatoes, undrained and chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 small bay leaves
- 2 small carrots, peeled, cut into thirds
- 4 celery ribs, cut into thirds
- 3 cups (8 ounces) sliced fresh mushrooms
- 1/3 cup Chablis or other dry white wine
- 1 package RONZONI HEALTHY HARVEST Wide Noodles, uncooked
Method
- Coat chicken pieces with flour. In large saucepan over medium heat, melt butter. Add chicken pieces; cook until lightly browned. Remove chicken from pan; set aside. Add onion; cook until tender. Add garlic, marjoram and rosemary; cook 2 minutes, do not let garlic brown. Stir in 1/2 cup flour. Gradually add broth; cook, stirring constantly, until thickened. Stir in tomatoes with liquid, salt, pepper, bay leaves, carrots and celery. Add browned chicken; simmer 15 minutes. Add mushrooms and wine; heat to boiling. Cover; reduce heat. Simmer 30 minutes or until chicken is tender. Remove bay leaves, carrots and celery. Cook noodles according to package directions; drain. Remove chicken from sauce. Toss hot noodles with sauce; serve with chicken.
