Indulge in a culinary journey with our delectable Spring Chicken Ragout with Handmade Egg Noodles, a dish that encapsulates the essence of comfort food. Picture tender chicken pieces enveloped in a rich, flavorful sauce, complemented by the delicate texture of homemade egg noodles.
Crafted with love and attention to detail, this recipe takes you on a sensory adventure. From the initial searing of the chicken to the aromatic blend of herbs and spices, each step is meticulously explained, ensuring you achieve the perfect balance of flavors.
But the true star of this dish lies in the handmade egg noodles. With step-by-step instructions and a detailed video tutorial, we guide you through the process of creating these delectable noodles from scratch. The result is a symphony of flavors and textures that will leave you craving more.
Along with the main recipe, we offer a tantalizing array of variations to suit every palate. Craving a touch of heat? Experiment with our spicy harissa version. Looking for a vegetarian alternative? Our tofu and vegetable ragout will satisfy your taste buds. And for a lighter twist, try our vibrant spring vegetable ragout.
With its versatility and endless possibilities, our Spring Chicken Ragout with Handmade Egg Noodles is the perfect dish to impress your family and friends. Gather your ingredients, embrace the joy of cooking, and let your taste buds be captivated by this culinary masterpiece.
SPRING CHICKEN RAGU
Stewing the chicken on the bone makes it tender and juicy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
- Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.
- Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes.
- Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.
CHICKEN WITH EGG NOODLES
Its a hearty meal that's really satisfying on those cold winter days or nights. I love making this for my family because its easy, tasty and you only use one pot and that makes for very easy cleanup. I was introduced to this meal by one of my good friends.
Provided by teetillman27
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until tender. Drain a little of the water off.
- Add noodles and cook til tender.
- Add can of cream of chicken soup and stir until well blended.
- Serve.
Nutrition Facts : Calories 515.1, Fat 16.8, SaturatedFat 4.7, Cholesterol 125.8, Sodium 548.9, Carbohydrate 66.3, Fiber 2.8, Sugar 2, Protein 23.8
HANDMADE EGG NOODLES
These homemade egg noodles are super easy to prepare and come with a savory brown butter and garlic sauce for added deliciousness.
Provided by NoFailRecipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
- Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
- Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 42.7 g, Cholesterol 149 mg, Fat 17.6 g, Fiber 1.6 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 167.1 mg, Sugar 0.5 g
TASTY CHICKEN AND EGG NOODLES
I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.
Provided by tkclark624
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat water to a boil.
- In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
- In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
- Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
- Cook noodles according to package then drain and rinse.
- Add noodles to chicken mixture and serve with biscuits or rolls.
PANCIT PALABOK (RICE NOODLES WITH CHICKEN RAGOUT AND SHRIMP)
We eat pancit, or noodles, always - but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that's stained reddish-gold by achuete (annatto). The toppings aren't decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).
Provided by Angela Dimayuga
Categories dinner, casseroles, grains and rice, noodles, poultry, seafood, main course
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.
- Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.
- Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.
- Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.
- Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.
- Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.
- Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.
Tips:
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have time to make the egg noodles from scratch, you can use store-bought egg noodles.
- To make the ragout ahead of time, cook the chicken and vegetables according to the recipe. Then, let the ragout cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the ragout over low heat until warmed through.
- This dish can be served with a variety of side dishes, such as mashed potatoes, rice, or crusty bread.
Conclusion:
This spring chicken ragout with handmade egg noodles is a delicious and hearty dish that is perfect for a special occasion. The tender chicken, fresh vegetables, and flavorful sauce are all combined to create a dish that is sure to please everyone at the table. Whether you serve it with mashed potatoes, rice, or crusty bread, this ragout is sure to be a hit.
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