Midwestern Chicken and Noodles

Ingredients

• 9 oz all-purpose flour (Plus more for dusting; used for the noodles.)
• 8 large egg yolks (Yolks from 8 large eggs.)
• 1 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume; for the noodle dough.)
• 1 tsp water (Add gradually as needed; you may need up to 2 tablespoons total for the dough.)
• 1 tbsp extra-virgin olive oil (For browning the chicken.)
• 3 bone-in split chicken breasts (Skin removed; about 1 pound (454 g) each. Estimated edible meat after removing bones is about 900 g.)
• 4 tbsp butter (For the roux.)
• 4 tbsp all-purpose flour (For thickening the gravy.)
• 4 cup chicken stock or low-sodium chicken broth (Use homemade stock or store-bought low-sodium broth. Reserve up to 1/2 cup additional broth for thinning if needed.)
• 1 cup water (For the gravy.)
• 2 tsp freshly ground black pepper (Plus more to season the chicken and to taste at the end.)
• 2 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume; plus more to season the chicken and to taste.)
• 0.5 cup heavy whipping cream (Stir in at the end.)
• 6 cup mashed potatoes (Warm; use a double recipe of Kenji’s ultra-fluffy mashed potatoes or another mashed potato preparation. Season well.)

Steps

1. 1

   Make the noodles first. On a clean, dry work surface, pile the flour into a large mound and make a well in the center.

2. 2

   Pour the egg yolks into the well. Add the noodle salt and beat the yolks with a fork, gradually incorporating flour from the sides until a sticky dough forms.

3. 3

   Using a bench scraper, fold and press the remaining flour into the dough until it becomes dry and crumbly.

4. 4

   Add water 1 teaspoon at a time, kneading after each addition, until the dough comes together into a tight, smooth ball. You may need up to 2 tablespoons total. The dough should feel quite firm and not very pliable.

5. 5

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes and up to 4 hours.

6. 6

   After resting, divide the dough into 2 equal pieces. Place one piece on a lightly floured work surface and keep the other piece covered so it does not dry out.

7. 7

   Using a rolling pin, roll the exposed dough into a 12-inch round. Cut the round in half to form two semicircles, then cut each semicircle crosswise into 1/4-inch-wide strips.

8. 8

   Toss the cut noodles with a small amount of flour to prevent sticking, then set them aside. Roll and cut the second piece of dough in the same way.

9. 9

   For the chicken and gravy, heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Season the chicken generously with salt and pepper on both sides.

10. 10

    Place the chicken breast-side down in the Dutch oven. Cook without moving until deeply browned and the chicken releases easily from the pan, about 7 minutes.

11. 11

    Flip the chicken and cook until the undersides are deeply browned, about 5 minutes. Adjust the heat as needed to prevent scorching. Transfer the chicken to a plate and set it aside.

12. 12

    Add the butter to the empty Dutch oven and heat until melted and the foaming subsides, about 30 seconds.

13. 13

    Add the gravy flour and stir until fully incorporated. Continue cooking until the raw flour smell has cooked off, about 30 seconds longer.

14. 14

    Whisk constantly while slowly adding the chicken broth and water in a thin stream. Continue whisking to prevent lumps, then bring the gravy to a boil.

15. 15

    Return the chicken and any accumulated juices to the pot. Lower the heat to a gentle simmer and cook, flipping the chicken halfway through, until the thickest part reaches 150°F (65°C), 20 to 25 minutes.

16. 16

    Remove the pot from the heat. Using tongs, transfer the chicken to a large heatproof bowl.

17. 17

    Using two forks, shred the chicken and discard the bones.

18. 18

    Return the pot to medium-high heat and add the noodles. Simmer, stirring occasionally to prevent clumping, until the noodles are tender, 10 to 15 minutes.

19. 19

    Return the shredded chicken to the pot and stir to combine. Remove the pot from the heat.

20. 20

    If needed, thin the mixture with up to 1/2 cup additional broth. The finished gravy should be thick and velvety enough to coat the chicken and noodles.

21. 21

    Stir in the cream and season to taste with additional salt and pepper.

22. 22

    Spoon generous portions of the chicken, noodles, and gravy over warm mashed potatoes and serve.

Notes

The mashed potatoes are intentionally not given as a separate recipe; use warm, well-seasoned mashed potatoes with enough structure to support the chicken and noodles. Leftover mashed potatoes work well if they are not overly custardy or creamy. Homemade noodles can rest for up to 4 hours before cooking. The noodles cook directly in the gravy, which helps thicken it.

Nutrition per serving

• main
• American
• Midwestern
• comfort food
• homemade pasta
• stovetop
• chicken
• make-ahead friendly