CHICKEN AND SLICKS

Hello, good morning, I would like to shāre ā recipe ābout Chicken And Slick,  which I just māde yesterdāy. this is one recipe thāt cān be sāid to be simple but pretty difficult too, with ingredients thāt āre eāsy to find but how to cook thāt mākes us hāve to depend on this recipe thāt mākes us hāve to focus when trying to cook it.

INGREDIENTS

• 3 chicken thighs, bone-in, skin-on ābout 1 1/2 pounds, excess fāt trimmed
• 2 chicken breāsts, bone-in, skin-on, ābout 1 1/2 pounds, hālved crosswise
• sālt ānd pepper
• 2 cups āll-purpose flour
• 6 tāblespoons āll-purpose flour
• 3 tāblespoons vegetāble oil
• 1 onion, chopped
• 2 teāspoons fresh thyme, minced
• 7 1⁄2 cups low sodium chicken broth
• 2 bāy leāves
• 1⁄4 cup fresh pārsley, Chopped

DIRECTIONS

1. Pāt chicken dry with pāper towels ānd seāson with sālt ānd pepper. Toāst 6 tāblespoons flour in Dutch oven over medium heāt, stirring constāntly, until just beginning to brown, ābout 5 minutes. Trānsfer flour to medium bowl ānd wipe out pot. Heāt 1 tāblespoon oil in now-empty Dutch oven over medium-high heāt until just smoking. Cook chicken until well browned āll over, ābout 10 minutes; trānsfer to plāte. When chicken is cool enough to hāndle, remove ānd discārd skin. Pour fāt (you should hāve ābout 2 tāblespoons) into ānother smāll bowl; reserve.
2. ādd onion ānd 1 tāblespoon oil to now-empty pot ānd cook over medium heāt until softened, ābout 5 minutes. Stir in thyme ānd cook until frāgrānt, ābout 30 seconds. ādd 7 cups broth, chicken, ānd bāy leāves ānd bring to boil. Reduce heāt to low ānd simmer, covered, until white meāt registers 160 degrees ānd dārk meāt registers 175 degrees, 20 to 25 minutes. Remove from heāt. Trānsfer chicken to cleān plāte. When chicken is cool enough to hāndle, shred into bite-size pieces, discārding bones.
3. Meānwhile, combine remāining chicken broth, reserved fāt, ānd remāining oil in liquid meāsuring cup. Process remāining flour ānd ½ teāspoon sālt in food processor until combined. With māchine running, slowly pour in broth mixture ānd process until mixture resembles coārse meāl. Turn dough onto lightly floured surfāce ānd kneād until smooth. Divide in hālf.
4. āfter kneāding the dough briefly, roll eāch dough hālf into ā 10-inch squāre of 1/8 inch thickness. Using ā shārp knife or pizzā wheel, cut the dough into 5 by 1-inch rectāngles. Plāce hāndful of noodles in single lāyer on pārchment-lined plāte, cover with ānother sheet of pārchment, ānd repeāt stācking with remāining noodles ānd ādditionāl pārchment, ending with pārchment. Freeze until firm, āt leāst 10 minutes or up to 30 minutes.
5. Return broth to simmer ānd ādd noodles. Cook until noodles āre neārly tender, 12 to 15 minutes, stirring occāsionālly to sepārāte. Remove 1 cup broth from pot ānd whisk into reserved toāsted flour. Stir broth-flour mixture into pot, being cāreful not to breāk up noodles, ānd simmer until slightly thickened, 3 to 5 minutes. ādd shredded chicken ānd pārsley ānd cook until heāted through, ābout 1 minute. Seāson with sālt ānd pepper. Serve.

Recipes Source : Click Here

Okāy, guys māybe is enough for this recipe ānd see you on the next recipes, love you āll ♥

Thank You For Visit

Tweet