November 03, 2017
Dinner, Main Dish, Poultry,
Chicken, Dairy, Cheese, Pasta, Greek, 5 Ingredients Or Less, Fall/Autumn, Weeknight Meals, Stove Top, High Protein, Whole Chicken more
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"Recipe source: Saveur (November 2004)"
In a large pot over medium high heat heat the pot and then add 1/2 cup oil and the chicken and brown all over, turning chicken as it starts to brown (8-12 minutes). Transfer chicken to a plate and set pro aside to let cool before proceeding.
Return pot to medium heat and add onions and a pinch of salt and cook, stirring occasionally until soft and pale golden (15 minutes). Dissolve tomato paste in 2 cups of water and add to pot. Return chicken to pot, breast side down. Season with salt and add enough water (4-5 cups) to reach halfway up bird. bring to a boil and then reduce heat to medium low, cover pot, and simmer for 1 1/2 hours. Turn chicken chicken breast up, cover pot and continue simmering until chicken is done another 1 1/2 to 2 hours.
Preheat oven to 200 degrees F.
Transfer chicken to a serving dish, cover with foil, and put in oven to keep warm.
Measure broth from pot and add enough water to yield 11 cups. Return 11 cups of broth to pot and bring to a boil over medium high heat. Add noodles and cook, stirring occasionally until tender and swollen with most of the broth (20-25 minutes). Add remaining oil (1/4 cup) and adjust seasoning.
Transfer chicken to cutting board and pour any accumulated juices into pot with noodles. Cut chicken into pieces. Put noodles and any broth not dis, sprinkle with cheese, and arrange chicken pieces on top.
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