I have made chicken and dumplings with the soft biscuit type dumplings dropped into the chicken broth and I have made chicken with homemade egg noodles and gallons of chicken noodle soup every year when flu season hits, so when I saw this recipe in my Cooks Country magazine for Feb/March 2011 issue I had try this one out. It looks a lot like my chicken with homemade noodles and with a name like “slicks” I just had to see what Lynn Clark with Cooks Country had discovered in trying to perfect the “slick” noodles.
The recipe looks like it would definitely be a good fit for warding off the flu season and I am a true believer that chicken soup of any kind is good for what ails you. So let’s go ahead and get started with this Appalachian Stew of Chicken and Slicks.
Appalachian Stew of Chicken and Slicks
recipe adapted from Cooks Country by Lynn Clark
Serves 4 to 6
3 bone-in, skin-on chicken thighs, excess fat trimmed
2 bone-in, skin-on chicken breasts, halved crosswise
Salt and pepper
2 cups plus 6 Tablespoons all-purpose flour
3 Tablespoons vegetable oil
1 onion, chopped
2 teaspoons minced fresh thyme
7 1/2 cups low-sodium chicken broth ( I used my homemade, canned chicken broth)
2 bay leaves
1/4 cup chopped fresh parsley
1. Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer the toasted flour to a medium-sized bowl and wipe out the pot. Heat 1 tablespoon oil into the now empty Dutch oven over medium-heat until just smoking. Cook chicken in the hot oil until well browned all over, about 10 minutes; transfer chicken to a plate. When the chicken is cool enough to handle, remove and discard the skin. Pour fat that is in the pot from the chicken that was cooking into another small bowl and reserve, this is the chicken goodness you will use for the noodles! You should have about 2 tablespoons, I only got a little over 1 tablespoon so I added more oil to add up to 2 tablespoons.
2.Add onion and 1 tablespoon of oil ( not what you drained from the pot) in the now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme, and cook until fragrant, about 30 seconds. Add 7 cups of the chicken broth (don’t forget to reserve 1/2 cup of the broth) , the chicken and bay leaves and bring to a boil. Reduce heat to low and simmer, covered, until cooked thru. I cooked for 35 minutes. Remove from heat. Transfer the chicken from the pot to a clean plate. When chicken is cool enough to handle, shred into bite-sized pieces, discarding the bones. Set aside.
3. To make the noodles ;Combine the remaining 1/2 cup of chicken broth, the reserved fat, and the remaining 1 tablespoon oil into liquid measuring cup. In a medium size bowl mix the 2 cups of flour and 1/2 teaspoon salt. Slowly add the oil-broth mixture into the flour mixture. Mix into the flour until it looks like coarse meal. Turn the dough out onto a lightly floured surface and knead until smooth. The dough starts out really crumbly but it does become a very stiff dough. I kneaded the dough a couple of times and then placed in a plastic bag to rest for 10 minutes and then finished kneading the dough until smooth, this gave the flour time to actually absorb the broth and oil mixture. After the kneading I went ahead and let the dough rest again for 10 minutes. Divide the dough in half.
4. After kneading the dough and letting it rest, roll each dough half into a 10-inch portion and 1/8 inch thickness. Using a sharp knife or pizza wheel, cut the dough into 5 by 1-inch rectangles. I was not real picky with the noodles being perfect rectangles, I just cut 1-inch wide by the length and then cut cross ways for 5-inch strips, the ends were smaller but I left them that way and put them on the tray for the freezer, stack the “slicks” between layers of parchment paper and freeze briefly for at least 10-minutes or up to 30 minutes before simmering.
5. Return your broth to a simmer and add noodles. Cook until noodles are nearly tender, about 15 minutes, stirring occasionally to separate. Remove 1 cup broth from the pot and whisk into the reserved toasted flour from earlier. Stir broth-flour mixture into the pot, being careful not to break up the noodles, stirring until the flour mixture is completely incorporated into the pot and simmer until slightly thickened, should take about 5 minutes. Add the shredded chicken and parsley and cook until heated through. Season with salt and pepper. Serve.
Verdict: This stew is very good, nice and creamy chicken flavor and the noodles are dense, chewy and they are slick and slide off your spoon, so be sure to have a fork ready to catch the ones that try to get away! The guys really liked the stew and even went back for seconds. So when in deciding on a different way to cook that chicken, give this one a try.