Chicken and Slicks

Name: Chicken and Slicks
Yield: Serves 4 to 6
Cuisine: US & Canada, American
Ingredients: 3 , bone-in, skin-on chicken thighs (about 1 1/2 pounds), excess fat trimmed; 2 , bone-in, skin-on chicken breasts (about 1 1/2 pounds), halved crosswise; , Salt and pepper; 2 cups plus 6 tablespoons, all-purpose flour, divided; 3 tablespoons, vegetable oil, divided; 1 , onion, chopped; 2 teaspoons, minced fresh thyme; 7 1/2 cups, low-sodium chicken broth, divided; 2 , bay leaves; 1/4 cup, chopped fresh parsley

17 comments

Appears in Cook's Country February/March 2011, Cook's Country 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.

SERVES4 to 6

TIME2¼ hours

has video

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 ...

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