Baked Boneless Chicken Thighs with Noodles
By: Lady Catherine ...
Published: Thursday, May 3, 2012 - 6:12pm

Ingredients




Boneless chicken thighs – setting the bones aside
Flour
Vegetable oil
Preheat the Oven 350 degrees:
Place the flour in a shallow dish and dip each chicken thigh in the flour.  Place in a baking pan and drizzle the vegetable oil over the thighs.
Bake 40-45 minutes, depending on the size of the chicken thighs.
For the Noodles:
2 carrots – sliced
1 onion – sliced
2 cloves garlic – chopped
Handful of Italian parsley – chopped
4 cups chicken broth
Juice of ½ lemon
Salt to taste
Black pepper to taste
½ tsp dried oregano
Olive oil
Bones from the chicken thighs
1 tablespoon of butter
1 lb. of your favorite noodles
Romano cheese for grating

Preparation

1 Drizzle olive oil in and add the chicken thigh bones.  Add the sliced onion, carrots, parsley and garlic.  Sauté until the onion is clear. 2 Add the chicken broth and the seasonings. Simmer on low for about 40-45 minutes while the chicken thighs are baking.  Remove the bones. 3 Prepare the noodles as directed. 4 Place the noodles in a serving bowl and using a net, strain the soup over the noodles.  Squeeze half a lemon over the noodles, one tablespoon of butter and grated Romano cheese.  Serve with the baked chicken thighs.

About

This is a comforting dish.
With Love,
Catherine
xo