Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
3 tablespoons extra virgin olive oil
3 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
5 carrots , sliced ½ inch thick
5 garlic cloves , thinly sliced
1 leek , white and light green parts only, thinly sliced
1/4 cup all-purpose flour
1 cup cider vinegar
3 cups chicken broth
4 tablespoons butter , divided
1 tablespoon parsley , minced
1 pound egg noodles
Preheat the oven to 350°F.
Trim the fat from the chicken thighs and slice into 1-inch cubes. Season well with the kosher salt and freshly ground black pepper. In a large heavy-bottomed pot or cast-iron dutch oven, heat the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook the chicken in batches if needed, until browned, about 10 minutes. Transfer the chicken to a bowl.
Wipe out any of the extra crispy bits from the pot and add the last tablespoon of olive oil. Add the carrots, garlic, and leek and cook until the leek softens, about 5 minutes. Add the flour and cook for 2 minutes to lose it’s raw flavor. Add the vinegar and stir, scraping the browned bits from the bottom of the pot, as the vinegar cooks down and thickens, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken back to the pot and cover with a lid. Transfer the pot to the oven and cook for 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook the noodles in salted water according to package directions. Drain, then add back to the pot. Add 2 tablespoons of the butter to the noodles and season with kosher salt and freshly ground black pepper. Set aside, cover and keep warm.
Remove the stew from the oven and stir in the remaining butter until melted. Add more salt or pepper if you like, sprinkle with parsley, and serve over the buttered noodles.