Chicken-and-Noodle Fricassee
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INGREDIENTS 3 pound roasting chicken, cut up
2 tablespoons butter or oil
2 celery stalks, cut up
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon dried sage leaves
2 cups water
2 large carrots, halved lengthwise
2 medium potatoes, quartered
2 medium onions, quartered
1 package (8-ounces) wide noodles
1/4 cup all-purpose flour
1/4 cup water
Chopped parsleyWash chicken pieces and pat dry with paper towels. In 6-quart Dutch oven, sauté chicken in butter until golden-brown. Add celery, salt, pepper and sage. Sauté, stirring, 3 minutes.
Add 2 cups water; bring to boiling; reduce heat and simmer, covered, until tender - about 30 minutes.
Add carrot; cook 10 minutes. Add potato and onion; simmer, covered, until tender - about 15 minutes.
Meanwhile, cook noodles in salted water as package label directs. Drain.
Stir flour into 1/4 cup water to dissolve. Remove 1/2 cup hot chicken broth; stir into flour mixture. Gently stir into Dutch oven. Bring to boiling.
To serve, fold in noodles. Simmer, uncovered, 5 minutes. Remove to serving dish. Sprinkle with parsley.
6 servings