Ingredients:
2 tbsp. vegetable oil
4 tsp. kosher salt, divided
2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
8 c. low-sodium chicken stock
4 c. cold water
2 sprigs fresh thyme
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 c.)
2 stalks celery, sliced ⅛” thick (about 1 1/4 c.)
1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 c.)
6 oz. wide egg noodles
1 tsp. freshly ground black pepper
1/4 c. finely chopped fresh parsley
Directions:
- Step 1In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 teaspoons salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more.
- Step 2Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
- Step 3Transfer chicken breasts to…
Continue reading directions with a video on the next page
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