Photo: Tina Dawson
Chicken and Noodles with Sweet Root Vegetables
12 ingredients
Serves 4.
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Chicken thighs become succulent and tender when braised with white wine and hearty winter herbs; down-to-earth parsnips and carrots add sweetness to the mix. Spooned over egg noodles, this makes a comforting one-dish winter meal.
Estimated Nutrition (whole recipe, rough)
979
Calories
54g
Protein
24g
Fat
129g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large chicken thighs, about 1 1/2 lb. total
- Coarse kosher salt and freshly ground pepper, to taste
- All-purpose flour for dredging
- 2 Tbs. extra-virgin olive oil
- 1 large red onion, chopped
- 1/2 lb. parsnips, peeled, halved lengthwise and cut on the diagonal into 1/2-inch pieces
- 1/2 lb. carrots, peeled, halved lengthwise and cut on the diagonal into 1/2-inch pieces
- 1 Tbs. minced fresh sage or rosemary
- 1/2 cup dry white wine
- 1 1/4 cups low-sodium chicken broth
- 6 oz. wide egg noodles
- Minced fresh flat-leaf parsley for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes