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Recipe Summary

prep:
15 mins
cook:
50 mins
Servings:
4
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Ingredients

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Directions

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  • Heat oil in 5-quart Dutch oven over medium-high heat. Season chicken with salt and pepper. Combine chicken and flour in medium-size bowl; toss to coat chicken. Add chicken to pot; cook until browned on both sides, about 5 minutes. Transfer the chicken to a large plate.

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  • Add the celery, carrot and onion to the pot; cook over medium heat until the vegetables are very tender, about 10 minutes.

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  • Return chicken to pot. Stir in tomatoes, chicken broth and bay leaf. Bring to boiling. Reduce heat; cover pot; simmer 20 minutes. Uncover pot; simmer 15 minutes or until chicken is tender and no longer pink near bone. Remove bay leaf.

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  • Meanwhile, cook the noodles according to the package directions. Drain.

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  • Combine the parsley, lemon rind and garlic in a small bowl.

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  • Arrange chicken in large, deep platter. Spoon sauce over. Sprinkle with parsley mixture. Serve with cooked noodles on the side.

Nutrition Facts

630 calories; total fat 21g; cholesterol 169mg; sodium 924mg; carbohydrates 70g; protein 40g.
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Reviews

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