FRENCH WHITE BURGUNDY CHICKEN AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6.servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
- Heat a pot of water to boil for egg noodles.
- While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
- Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.
VEGETARIAN BOURGUIGNON
Eggplant and mushrooms are braised in hearty red wine for a vegetarian version of the classic French stew. Serve over rice or noodles for a complete vegetarian meal.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Cut any large mushrooms in half.
- Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
- Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
- Let stew stand for about 5 minutes before serving.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 38.3 g, Fat 14.9 g, Fiber 14.2 g, Protein 9.8 g, SaturatedFat 2.1 g, Sodium 189.9 mg, Sugar 17.1 g
CHICKEN & EGG NOODLE CASSEROLE
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN WITH EGG NOODLES
Its a hearty meal that's really satisfying on those cold winter days or nights. I love making this for my family because its easy, tasty and you only use one pot and that makes for very easy cleanup. I was introduced to this meal by one of my good friends.
Provided by teetillman27
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until tender. Drain a little of the water off.
- Add noodles and cook til tender.
- Add can of cream of chicken soup and stir until well blended.
- Serve.
Nutrition Facts : Calories 515.1, Fat 16.8, SaturatedFat 4.7, Cholesterol 125.8, Sodium 548.9, Carbohydrate 66.3, Fiber 2.8, Sugar 2, Protein 23.8
BEEF BOURGUIGNONNE WITH EGG NOODLES
From a Southern Living cookbook. This entree tastes better when made 1 day in advance. Warm in Dutch oven over medium heat until thoroughly heated.
Provided by spoilme
Categories Stew
Time 2h30m
Yield 9 cups beef, 9 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
- Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef.
- Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
- Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.
Nutrition Facts : Calories 613, Fat 31.3, SaturatedFat 12, Cholesterol 143.3, Sodium 985.4, Carbohydrate 36.2, Fiber 3.5, Sugar 5.5, Protein 39
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