June 7, 2011 by Sara Kreidler
The chicken and egg noodles came from the farmer’s market, and the herbs and mushrooms from the CSA. We used homemade chicken stock that Toby made and froze a few weeks ago, but canned stock would work fine too.
- 1 ½ pound chicken
- 2 tablespoons olive oil
- Salt and pepper
- 2 sprigs fresh thyme
- 4 spring fresh rosemary
- ½ pound baby portabella mushrooms, cleaned and stemmed
- 1 quart chicken stock, divided
- 2 cups egg noodles
- Preheat oven to 400 degrees.
- Place the chicken in a 13×9 baking dish and massage with olive oil, salt and pepper. Stuff the cavity of the chicken with rosemary and thyme. Add mushrooms and ½ quart of chicken stock to the bottom of the baking dish. Roast for approximately 1 hour or until chicken has cooked through but is still moist.
- About 5 minutes before the chicken is finished roasting, in a medium pot bring remaining ½ quart of chicken stock to a boil. When the chicken has finished roasting, remove it from the oven and transfer the chicken and mushrooms to a warm serving dish. Pour the pan dripping and stock from the bottom of the baking dish into the pot with the chicken stock. Add the egg noodles to the stock and cook until al dente (this took about 4 minutes for us, but the cooking time will vary depending upon the type of egg noodles you use). Drain and serve noodles alongside chicken and mushrooms.