I love the onion-y and buttery-ness of this chicken dish. It is one of the most comforting and satisfying meals around. There are no end of variations when it comes to popping chicken into the oven, of which I am becoming an expert!
If you keep chicken in your freezer, onions in a basket, and celery in your crisper at all times, there is no excuse when it comes to pulling something like this together.
This same dish would work just as well with only onions, or carrots, parsnips, cubed potatoes, celery alone, garlic with parsley…..do you see where I’m going with this?
You will need: 2 tbs extra-virgin olive oil, 1 whole cut-up chicken, 2 medium sweet onions, quartered, 3 celery ribs, cut into 2″ pieces and each piece cut into thick match sticks, 1 cup fresh flat-leaf parsley, roughly chopped, 1 good quality bouillon cube, crumbled, 4 cups water, 1 tbs unsalted butter, room temperature, 1 tbs all-purpose flour, sea-salt and freshly cracked black pepper to season, 12 oz tagliatelle egg noodles
Preheat oven 400*
1 – Prep ingredients as instructed above. scatter the onions, celery, parsley, and bouillon cube into bottom of heavy saute or roasting pan.
2 – Season chicken with sea-salt and black pepper and lay on top of veggies in an even layer. Drizzle meat with oil and add the water to pan. place in oven for 35 minutes.
3 – Take out of oven and baste with pan juices. Reduce heat to 375* and continue to cook for another 20 minutes.
*time tagliatelle to be ready when pan sauce is cooked*
4 – Remove chicken to a plate and tent with foil. Put pan with juices onto low heat. Mix the flour and butter in a bowl until it becomes a paste. Using a whisk, swirl into the pan sauce. Continue to stir and cook for 3 minutes. The sauce will thicken, and become buttery and delicious.
Serve with tagliatelle and a tablespoon or two of chopped parsley.