Chicken and Slicks
Appears in Cook's Country February/March 2011, America's Test Kitchen TV
If we could figure out how to add flavor to both the broth and the tender noodles, we’d be fast converts to this Appalachian stew.
WHY THIS RECIPE WORKS
Replacing water with canned chicken broth was a no-brainer and provided a flavorful base for our Chicken and Slicks recipe. Rather than throw chicken parts into simmering broth, we browned them first to boost flavor. We used both white and ...