Spring Chicken with Egg Noodles
Ingredients
- 4 slices thick-cut bacon (about 6 ounces)
- ½ c. dry white wine
- ¼ c. flour
- 1 tbsp. tomato paste
- kosher salt
- Pepper
- 1 c. low-sodium chicken broth
- 3 medium Carrots, cut into 2-inch pieces
- 1 c. frozen pearl onions
- 3 cloves garlic, peeled and smashed
- 3 sprigs fresh tarragon, plus more for serving
- 4 chicken legs, split (4 drumsticks, 4 thighs; about 2½ pounds total), skin removed
- 8 oz. egg noodles
Organization Tags
Tags easily organize your Recipe Library
Comments