Name: Chicken and Noodle Bake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Ingredients: 1 whole chicken, cut into smaller pieces; 1 onion, chopped; VOO, about 2 to 3 Tbsp total; 1 heaped dsp. of crushed garlic; Salt, to taste; Chicken spice, to taste; Rosemary, to taste; Basil, to taste; 5 whole cloves; 1 cup boiling water; 300 g Chinese-style noodles

Description

This freezer-friendly chicken and noodle bake is perfect for make-ahead meals and easy family dinners. Simple ingredients, slow-cooked chicken, and comforting noodles make it a repeat favorite.

Ingredients

Units Scale

1 whole chicken, cut into smaller pieces
1 onion, chopped
VOO, about 2 to 3 Tbsp total
1 heaped dsp. of crushed garlic
Salt, to taste
Chicken spice, to taste
Rosemary, to taste
Basil, to taste
5 whole cloves
1 cup boiling water
300 g Chinese-style noodles

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Instructions

Heat 1 Tbsp VOO in a large pot over medium heat. Add 1 chopped onion and fry till golden and translucent. Stir in 1 heaped dsp. of crushed garlic and cook for another 1 to 2 mins until fragrant.
Scoop the onion and garlic mixture out onto a plate and set aside.
Add another 1 to 2 Tbsp VOO to the same pot.
Add the whole chicken, cut up into pieces, and fry, turning often, until all sides are lightly golden.
Don’t rush this part; a bit of color adds loads of flavor.
Season the chicken with salt to taste, chicken spice to taste, rosemary to taste, basil to taste, and add the 5 whole cloves.
Spoon the cooked onion and garlic back into the pot and stir everything together.
Pour in 1 cup boiling water, bring to a rolling boil, then lower the heat, cover, and let it simmer gently for about 1 hr.
Stir now and then. You want the meat soft, tender, and almost falling off the bone, but not dry or mushy.
Turn off the heat and let everything cool enough so you don’t burn your fingers.
Remove all the bones and shred the chicken meat.
Keep the cooking juices, but if there’s too much liquid, spoon some off so it’s moist, not soupy.
Add the 300 g Chinese-style noodles to the warm shredded chicken and juices.
Mix well, so the noodles are evenly coated and start softening from the residual heat.
Spoon the mixture into freezer trays or an oven dish. Let it cool completely before freezing.
To serve, defrost fully, then bake at 350 to 375F until hot through, and the noodles are soft and tender.
Since the chicken is already cooked, you’re really just heating and finishing the noodles.

Notes

Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes