Yield: 4 servings
|1 tablespoon||Vegetable oil|
|1||3-lb broiler/fryer chicken, skinned|
|1 large||Yellow onion; chopped|
|2 larges||Carrots; chopped|
|2||Stalks celery; chopped|
|2 cups||Chicken stock or low-sodium chicken broth|
|1 teaspoon||Thyme, fresh; or 1/4 tsp dried; chopped|
|4 cups||Egg noodles, hot, cooked, wide|
|1½ tablespoon||Unsalted butter or margarine|
|3 tablespoons||All-purpose flour|
|1 cup||1% milk, low-fat|
|2 tablespoons||Lemon juice; fresh|
|½ teaspoon||Salt; or to taste|
|½ teaspoon||Pepper; or to taste|
|¼ cup||Parsley; minced|
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:30
1. In a 12-inch nonstick skillet, heat the oil over a moderately high heat. Add the chicken and cook for 4 mins on each side or until browned, then transfer to a plate with a slotted spoon.
2. Add the onion, carrots, and celery to the skillet and saute for 5 mins. or until tender. Return the chicken, along with any juices that have collected, to the skillet; add the stock, thyme, and bay leaf and bring to a boil.
3. Lower the heat, cover, and simmer for 45 mins or until the juices run clear when a thigh is pricked with a fork. Discard the bay leaf; reserve the cooking liquid, skimming off any fat. Line a warm serving plate with the noodles and arrange the chicken on top. Cover with aluminum foil to keep warm.
4. In the same skillet, melt the butter over moderate heat. Add the flour and cook for 1 min or until bubbly. Whisk in the milk and the cooking liquid from the chicken. Cook for 3 mins or until thickened, then remove from the heat. Stir in the lemon juice, salt and pepper.
Ladle the gravy over the chicken and top with the parsley. Makes 4 servings.