Ingredients:
3 tablespoons vegetable oil
6 chicken legs
1 tablespoon salt
1/2 teaspoon pepper
3/4 cup chicken broth
12 ounces noodles
3 tablespoons butter
1 teaspoon chopped chives
2 teaspoons cornstarch
1 tablespoon Dijon mustard
1 tablespoon chopped parsley
Directions:
Heat oil in a large skillet and brown the chicken legs on both sides.
Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Discard the browning oil and replace it with 1/4 cup of the chicken broth.
Cover pan and cook until tender, about 30 minutes.
Cook and butter the noodles, season with the remaining salt, pepper and chives.
Remove the chicken pieces to a serving platter.
Skim fat from the juices and add 1/3 cup of chicken broth to the pan, scrape well to dissolve all the chicken cooking juices and bring to boil.
Dissolve the cornstarch in the remaining cold chicken broth and add to the skillet and stir until thickened.
Remove from heat and let cool a minuite or so and stir in the mustard.
Do not reboil.
Strain the sauce into a small bowl.
Add 1 teaspoon of chopped parsley.
Spoon the sauce over chicken and surround it with the noodles.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.