Norman's chicken and egg noodles

Don’t roll your eyes when you see the chicken thighs again. I like chicken thighs, both the flavor and the texture. If you’d rather, use chicken breasts for this. I’m to old to argue about these things anymore. 

For that matter, you could even use duck breasts, or even boneless pork chops. On second thought, don’t. It is getting harder to come up with a new recipe each day, and the duck and pork can get me by for two more days. Wait for the recipe on those.

Olive oil

2 tbs. butter

2 large onions, chopped

4 chicken thighs

1 cup sliced mushrooms

2 cloves garlic, minced

1 tbs. Hungarian paprika

Cajun seasoning

1 tbs. savory

1 tsp. fresh ground white pepper

1 cup white wine

Wondra instant flour

2 cups chicken broth

1/2 cup whipping cream

1 lb. German egg noodles, cooked and drained

Preparation

Heat a large skillet and add enough olive oil to coat the bottom. Melt the butter and add the chopped onions. Cover the skillet and let those sweat down over medium heat for about five minutes, stirring occasionally. 

Season the chicken with cajun seasoning and add that to the skillet on top of the onions. Cover and let that cook about seven minutes per side. When you turn the chicken over, add the sliced mushroom, garlic, paprika, savory and white pepper. Stir and let that cook the remaining seven minutes.

Uncover the skillet and add the wine. Bring that to a boil and let that simmer until almost all of the wine has been reduced. Give it a good sprinkling of the Wondra flour, stir and give it a little more flour. Stir again and then add the chicken broth. Bring that to a boil, reduce it to a simmer and let it reduce by half, about ten minutes.

Taste the sauce and adjust it for salt and pepper. Stir in the cream and let that simmer another five minutes to thicken.

Serving

Place a couple chicken thighs on a plate next to a big pile of egg noodles. Smother both of them with lots of the mushroom gravy. Add a big pile of sautéed baby broccoli. Now add some cheesy homemade dinner rolls. I know I sound like a broken record, with this dinner I like a citrusy wine like Vinho Verde. I can’t help it. It’s my favorite white wine. If you don’t like that, pick out an off-dry Riesling from Germany.