American · Main course · 75 min
Hähnchen mit Nudeln in Rahmsauce
This is Midwestern comfort in a pot: tender shredded chicken thighs and wide egg noodles simmered together in a thick, silky, gravy-like broth. Cooking the noodles directly in the roux-thickened broth means they drink up chicken flavor while their starch tightens the sauce into something you can almost stand a spoon in. Searing the thighs first builds a browned, savory backbone that a plain poached version never gets.
comfort-foodone-potmidwestern
