Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 3

A wide skillet and less liquid allow for a relatively short, intense braise--less than 20 minutes, compared to many hour-long versions.

Diane Morgan
Recipe by Cooking Light November 2015

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook egg noodles according to package directions, omitting salt and fat; drain.

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  • Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

475 calories; fat 11.1g; saturated fat 2.3g; mono fat 4.9g; poly fat 2.1g; protein 43g; carbohydrates 45g; fiber 4g; cholesterol 162mg; iron 4mg; sodium 474mg; calcium 42mg.
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