Total Time:

20 min(Preparation) / 30 min(Cooking)

Servings:

4

Sticky, Pulled Chicken on Broad Egg Noodles with Roasted Broccoli By Chef Jody O'Malley and Chef Kirstie Herbstreit


Ingredients

1 pkg (340 g)CATELLI® BROAD EGG NOODLES
4 (2lb/ 1kg)bone-in, skin-on chicken thighs
½ tspfreshly ground black pepper
½ tspsmoked paprika
¼ tspcayenne pepper
onion, diced small
2  cloves garlic, minced
2 cupschicken stock
2 tbspred wine vinegar
2 tbspsoy sauce
3 tbsphoney
2 tbsptomato paste
2 tbspunsalted butter
1head of broccoli, cut into medium-sized spears
2 tbspolive oil
kosher salt and pepper, to taste
canola oil, as needed
juice of ½ lemon (optional)

Preparation

1
In a shallow dish, mix together pepper, paprika and cayenne; season chicken with this mixture.
 
2
Heat a heavy, oven-proof Dutch oven pot over medium-high heat and add enough canola oil to cover bottom of the pan.
 
3
Toss broccoli with olive oil and salt and spread on a baking sheet.
 
4
Carefully lay chicken into pan, skin-side down and fry until golden brown, flip and cook 2 minutes.
 
5
Remove chicken from pan, add onion and garlic and fry for a few minutes, scraping up any browned bits from the bottom of the pan.
 
6
Add chicken stock, red wine vinegar, soy sauce, honey, and tomato paste; return chicken to pan and cover.
 
7
Bake in a 350°F oven for 20-25 minutes.

Recipes you might also like