Dinner recipes - Spring Chicken with Egg Noodles

Spring Chicken with Egg Noodles

Ingredients

·         4 slice thick-cut bacon (about 6 ounces)

·         1/2 c. dry white wine

·         1/4 c. flour

·         1 tbsp. tomato paste

·         kosher salt

·         Pepper

·         1 c. low-sodium chicken broth

·         3 medium carrots, cut into 2-inch pieces

·         1 c. frozen pearl onions

·         3 clove garlic, peeled and smashed

·         3 sprig fresh tarragon, plus more for serving

·         4 chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 pounds), skin removed

·         8 oz. egg noodles

Directions

1.       Microwave the bacon between sheets of paper towels until light golden brown but not crispy, 4 to 6 minutes. Once cool, cut into 1-inch pieces.

2.      In a 5- to 6-quart slow cooker, whisk together the wine, flour, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in the chicken broth. Add the carrots, onions, garlic, tarragon, and bacon and mix to combine.

3.      Add the chicken to the slow cooker, meat side down, nestling it in the vegetable mixture. Cook, covered, until the chicken is cooked through, 3 to 4 hours on high or 5 to 6 hours on low heat

4.      During the last 20 minutes of cooking, cook the egg noodles according to package directions. Serve with the chicken and sprinkle with chopped tarragon, if desired.

PER SERVING 371 CAL, 13 G FAT, (3G SAT FAT), 177 MG CHOL, 710 MG SOD, 42 G PRO, 16 G CAR, 2 G FIBER