Chicken and Brown Gravy Over Egg Noodles
Ingredients
- 1 12-inch cast iron skillet
- 6-12 chicken drum sticks, skin removed
- 1/2 stick butter or margarine
- 2 cloves garlic, minced or a few heavy shakes of garlic powder
- 2-3 bay leaves
- 2 C. chicken broth
- 1 lg. onion, chopped
- 4 carrots, finely chopped
- 4 sticks celery, finely chopped
- a few shakes Gravy Master (only to darken the gravy)
- 1 pkg. broad lg. egg noodles
- 1/2 c. chopped fresh parsley
Directions
In the skillet, melt the butter, add the chicken. Over high/med. heat, brown the chicken for 30 minutes. Remove, allowing chicken to stick to pan, set aside. In the same skillet put in some paper towels to soak the grease, (try to leave any pieces of meat,)discard the towels.
Add the broth, and gravy Master, bring to a boil, scraping up any stuck on chicken. Cook the noodles until done, drain. Add all the rest of the ingredients to the skillet, except the noodles and parsley. Reduce the heat to a simmer partially cover and simmer until vegetables are tender, 30 minutes or so. Return chicken to skillet heat, covered.
In separate bowls, add noodles, then sauce and chicken on top. Garnish with fresh parsley.
