One-Pot Creamy Chicken and Noodles comes from From the New York Times Cooking Pages. It is rather simple, and really is prepared all in one pot, however, it does take two hours. I started by putting some lemon-infused olive oil into our indispensable cast-iron cook pot, placed the whole chicken in, and then dotted with butter. The chicken was seasoned with salt, and lemon pepper (inside and out), and a bit of Paremesan rind was also put inside the cavity. A bunch of garlic cloves (still in their sheathes) were added to the pot as well. This baked in a 500 degree oven for 30 minutes. Then pot was removed to the stovetop, garlic cloves were crushed, and 5 cups of water added and brought to a simmer. Meanwhile the oven temp was lowered to 400. The chicken was placed back in the oven and baked for another hour, whereupon it was again removed to the stovetop so more water, and egg noodles could be added. The noodles and chicken boiled until the noodles were softened and then fresh rosemary was added to the pot. After five minutes several tablespoons of sour cream were added.
We brought this most appetizing pot to the table with fanfare. I don't believe it would have been possible to have prepared a more tender chicken. We both had seconds, and are looking forward to enjoying the leftovers today for lunch!
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