Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
30 mL (2 tbsp) olive oil
1 kg (2 lbs) whole chicken legs (thighs and drumsticks)
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) black pepper
1 large yellow onion, finely chopped
125 g (4 oz) small mushrooms, halved
2 cloves garlic, minced
1 can (500 g/1 lb) tomatoes with their juice, quartered
125 mL (1/2 cup) tomato sauce
175 mL (3/4 cup) dry white wine, basic chicken stock, or canned chicken broth
3 mL (3/4 tsp) dried tarragon, crumbled
500 mL (2 cups) peeled and cubed butternut squash or yellow squash
85 g (3 oz) medium-wide egg noodles
1 medium-size bunch watercress, rinsed
Heat the oil in a deep 30 cm (12 in) skillet over moderately high heat for 1 minute. Add the chicken, sprinkle with half the salt and pepper, and sauté for 6 to 7 minutes on each side or until golden brown. Drain on paper towels. Discard all but 15 mL (1 tbsp) of the drippings.
Reduce the heat to moderate. Add the onion and sauté, stirring occasionally, for 5 minutes or until limp. Add the mushrooms and garlic and sauté, stirring occasionally, 3 minutes more.
Add the tomatoes, tomato sauce, wine, tarragon, and remaining salt and pepper. Return the chicken to the skillet, bring the mixture to a boil, and reduce the heat to low. Cover and simmer for 15 minutes.
Add the squash, cover, and simmer for 5 minutes. Stir in the noodles, submerging them in the liquid, and return to a boil. Adjust the heat so that the liquid bubbles gently, cover, and simmer for 5 minutes or until the chicken, vegetables, and noodles are tender.
Meanwhile, remove about 5 cm (2 in) of stems from the watercress. Lay the watercress on top of the skillet mixture, cover, and heat until the watercress is slightly wilted — about 5 minutes.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:191