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Chicken and leek stew with crispy noodles

Servings:
Makes 6 servings
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Ingredients

  • 1 tablespoon olive oil plus 1 teaspoon
  • 2 tablespoon chicken legs
  • 2 tablespoon chicken thighs
  • 2 tablespoon Salt
  • 2 tablespoon Freshly ground black pepper
  • 1 pound leeks, cleaned and chopped
  • 1/3 cup white wine
  • 2 quart chicken broth
  • 2 quart dried thai chilies
  • 1 1/2 cup dry elbow macaroni
  • 1 1/2 cup Blended oil

Preparation

Baking Directions:

Heat a large soup pot over medium heat.

Add the 1 tablespoon olive oil.

Season the chicken with salt and pepper and brown on all sides.

Remove the chicken and set aside.

Add the leeks and sweat them by cooking until they are slightly softened, about 3 minutes.

Add the wine and simmer to reduce by half.

Add the chicken, broth, and chiles, increase the heat, and bring everything to a bowl.

Reduce to low, cover, and simmer until the chicken easily pulls from the bone and is no longer pink inside, about 1 ½ hours.

Meanwhile, bring a large pot of salted water to a boil.

Cook the macaroni to al dente according to the package instructions.

Drain and toss the noodles with the remaining 1 teaspoon oil.

Line a baking sheet with a kitchen towel to dry.

Heat the blended oil to 375 degrees Fahrenheit in a deep dryer or heavy bottomed pan with high sides.

Once the noodles are fairly dry, fry them in small batches until crisp and light brown, draining them on a paper-towel lined plate.

Remove the soup from the heat.

Remove the chicken and set aside to cool slightly.

Strain the broth through a fine-mesh sieve into a clean pot.

Discard the solids.

When the chicken is cool enough to handle, pull all the meat away from the bones and skin, then put the meat back into the broth.

When ready to serve, divide the crisp noodles among bowls and ladle the soup over the noodle.

Let the soup sit for about 2 minutes to let the noodles slightly soften before serving.

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