Country French Chicken with Herb and Butter Noodles
Experience the rustic charm of Country French Chicken with Herb and Butter Noodles, a hearty and flavor-packed dish perfect for cozy dinners. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then braised in a rich sauce of dry white wine, chicken broth, and aromatic herbs like thyme and bay leaf. Nestled alongside tender egg noodles tossed in a luxurious herb-infused butter with fresh parsley and chives, this dish delivers comfort and elegance in every bite. With only 15 minutes of prep time, this recipe seamlessly blends savory, tangy, and herbaceous flavors, making it an ideal choice for a family meal or a special occasion. Serve this French-inspired classic with a crisp side salad or crusty bread to soak up the delectable sauce.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Lightly coat the chicken thighs with the flour, shaking off any excess.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add 2 tablespoons of butter and let it melt.
Sear the chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium. Add the diced onion and sliced carrots, cooking for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow it to simmer for 2 minutes.
Add the chicken broth, dried thyme, bay leaf, and the remaining salt and black pepper. Return the chicken thighs to the skillet, skin-side up.
Reduce the heat to low, cover, and simmer for 25 minutes until the chicken is tender and fully cooked.
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
In a small saucepan, melt the remaining 2 tablespoons of butter and stir in the chopped parsley and chives.
Toss the cooked egg noodles with the herb-infused butter until evenly coated.
Remove the bay leaf from the chicken dish before serving.
Plate the herb and butter noodles, then place the chicken thighs and sauce on top. Serve immediately.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 16.2 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
