Braised Chicken and Noodles in a Creamy Garlic Sauce
Simple, slow, comfort food at its finest, Braised Chicken and Noodles in a Creamy Garlic Sauce is a blend of bold savory flavors that will blanket you in warmth. The chicken is braised in white wine, garlic, and sage until it’s fall-off-the-bone tender. Then the chicken gets a quick shred while a touch of cream is added to the cooking juices and slightly sweet braised garlic for a delicate but flavorful sauce. This magical combo is then combined with sautéed mushrooms and perfectly cooked No Yolks noodles for a bowl of absolute comfort.
- 2 Tbsp neutral cooking oil, such as canola
- 4 whole chicken legs, free-range preferred
- 1 cup dry white wine
- 1 head of garlic, sliced in half
- fresh sage leaves
- 1 12-ounce bag No Yolks Dumplings
- 1 cup cremini mushrooms, sliced
- 0.33 cup heavy cream (or half and half)
- salt and ground black pepper
- In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides, about 3 minutes-per side. Remove from heat. Add wine, garlic with clove side facing down, and sage. Cover and place in the oven. Braise for 2 hours.
- Cook No Yolks Dumpling Noodles according to package instructions.
- In a sauté pan heat the remaining tablespoon of oil over medium-high heat. Sauté mushrooms until caramelized and golden.
- Once the chicken is finished, pick the meat from the bones and reserve the meat. With your fingers, gently squeeze the garlic halves releasing the sweet roasted garlic from the head and back into the pot. Discard the remaining garlic head. With the back of a fork or a potato masher, mash the roasted garlic. Bring the remaining cooking juices to a simmer over low heat. Add cream and whisk until smooth. If the sauce is too thick add chicken broth, white wine, or water, a splash at a time until fluid but sauce-like. Taste and season with salt and pepper, if necessary.
- To the sauce add chicken, caramelized mushrooms, and dumplings, stir to coat. Serve and garnish with fresh sage or Parmesan cheese, if desired.
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