CHICKEN CHAMPAGNE STEW

By gaster16

Ingredients

• 2 tablespoons all-purpose flour mixed with 1/4 teaspoon each salt and pepper
• One chicken cut into 8 pieces, skin and visible fat removed
• 1-1/2 teaspoons olive oil
• 3 medium carrots, cut into 1" pieces
• 2 large celery ribs cut into 1" pieces
• 3 cups dry sparkling wine or champagne, 750 ml bottle
• 3 cups canned chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 8 oz. wide noodles

Preparation

Step 1

Put seasoned flour in plastic bag. Add chicken, several pieces at a time and shake until lightly coated. Heat oil in dutch oven. Add half the chicken pieces and cook, turning once or twice, 10 minutes or until nicely browned. Drain on paper towel. Repeat with remaining chicken. Return chicken to pot, add remaining ingredients except noodles. Bring to a boil over medium heat. Reduce heat and boil gently 45 minutes skimming foam off top as needed.

Meanwhile, bring a large pot of salted water to a boil. When stew is nearly done, add noodles and cook, stirring often, until tender. Drain well.