Stewed Chicken & Noodles Recipe

Salt and pepper, to taste
2 chicken breasts
2 chicken legs
2 chicken wings
3 tablespoons olive oil
2 small onions, chopped
2 carrots diced
2 cloves garlic, chopped
1 pound button and Portobello mushrooms, sliced
2 tablespoons chopped parsley plus more, for garnish
1/2 (6-ounce) can tomato paste
1/2 cup white wine
1 T "The Best Barbeque Sauce You'll Ever Taste"
Large pinch ground cinnamon
1 (16 ounce) can chicken broth
1 pound medium noodles
Freshly grated Parmesan

Salt and pepper chicken. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate. Add onions, carrots, garlic, salt, pepper, and sauté but don't brown for 5 minutes.

Add mushrooms, parsley salt, and pepper, sauté 2 minutes. Add chicken back to the pan with tomato paste, wine, barbecue sauce, salt, pepper, and give everything a light dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil. Cover and simmer low for 1/2 hour, stirring occasionally. Continue to cook until sauce is thick, approximately 15 minutes more. Taste chicken and season if necessary. Spoon noodles into middle of dish and stew goes over warm noodles. Sprinkle generously with Parmesan. Garnish with more chopped parsley.

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 servings